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1. Theme and Scope of Application This standard specifies the diagnostic criteria, judgment principles, and treatment principles for Clostridium botulinum food poisoning. This standard is applicable to food poisoning caused by Eucalyptus botulinum 2. Reference standard GB 4789.12-94 Microbiological examination of food hygiene for Clostridium botulinum and botulinum toxin test GB 14938-94 Diagnostic standard and technical treatment for food poisoning General principles 3. Diagnostic standard 3.1 Epidemiological characteristics 3.1.1 Poisoned foods are mostly homemade fermented beans and grains, followed by meat and canned foods. 3.1.2 Poisoning often occurs in winter and spring. The incubation period of 3.1.3 is generally 1-7 days, with a higher mortality rate. 3.2 The main clinical symptoms include dizziness, weakness, blurred vision, drooping eyelids, diplopia, weak chewing, difficulty opening the mouth, difficulty extending the tongue, obstruction of the throat, choking water, difficulty swallowing, breathing, head and neck weakness, drooping head, etc. The severity and scope of symptoms in patients may vary. 3.3 Laboratory Diagnosis 3.3.1 Detect botulinum toxin from poisoned food (or patient feces and blood) and determine its type. 3.3.2 The detection method for botulinum toxin can be found in GB 4789 12.4 Judgment principle 4.1 Compliance with the epidemiological characteristics and clinical manifestations of this standard. 4.2 Experimental diagnosis requires the detection of botulinum toxin from poisoned food and the determination of its type (if the poisoned food cannot be collected, the patient's feces or blood can be taken for testing). 5. Processing principle 5.1 shall be executed according to GB 14938. 5.2 Provide corresponding types of botulinum toxin antiviral therapy
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