Materiały źródłowe

• #1 About Botulism | Botulism | CDC

  https://www.cdc.gov/botulism/about/index.html

  Botulism is a rare but serious illness caused by a toxin that attacks the body’s nerves and causes difficulty breathing, muscle paralysis, and even death. […] The toxin is made by Clostridium botulinum and sometimes Clostridium butyricum and Clostridium baratii bacteria (germs). […] For example, improperly home-canned, preserved, or fermented foods can provide the right conditions for spores to grow and make botulinum toxin. […] Foodborne botulism can happen by eating foods that have been contaminated with botulinum toxin. […] Wound botulism can happen if the spores get into a wound and make a toxin. […] For reasons we do not understand, some infants get botulism when the spores get into their intestines, grow, and produce the toxin. […] Iatrogenic botulism can happen if too much botulinum toxin is injected for cosmetic reasons, such as for wrinkles. […] Adult intestinal toxemia is also known as adult intestinal colonization. This kind of botulism is very rare. It can happen if the spores of the bacteria get into an adult’s intestines, grow, and produce the toxin (similar to infant botulism).

• #2 Botulism: Types, Causes, Symptoms & Treatments

  https://my.clevelandclinic.org/health/diseases/17828-botulism

  Botulism is usually caused by a bacteria called Clostridium botulinum. […] Botulism is a serious illness caused by bacteria called Clostridium botulinum. […] Bacteria called Clostridium botulinum causes botulism. Sometimes, Clostridium butyricum or Clostridium baratii bacteria cause botulism. […] You can get Clostridium botulinum from an infected wound or from eating contaminated food. […] The spores of Clostridium botulinum bacteria are commonly found in soil but only rarely make you sick. […] Foods preserved by home canning methods are more likely to be contaminated than foods found in grocery stores.

• #3 Botulism: Types, Symptoms, Causes, Diagnosis, Treatment

  https://www.health.com/botulism-overview-7547533

  Botulism is caused by a toxin produced by a bacteria named Clostridium botulinum. […] Other bacteria from the Clostridium family, like Clostridium butyricum and Clostridium baratii, can also cause botulism. […] The C. botulinum bacteria makes the toxin as it grows on a surface or food. […] These bacteria can also make spores, which are small reservoirs of dormant (inactive) bacteria that are protected from extreme environments. […] Botulism happens when you become infected with bacteria or bacteria spores that produce the botulinum toxin. […] During infection, the botulism toxin gets into your bloodstream and travels to the nervous system. […] Here, it attaches to presynaptic nerve terminals, which are the parts of the nervous system cells that control cell-to-cell communication.

• #4 Botulism – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK459273/

  Botulism is a rare but life-threatening neuroparalytic syndrome caused by the botulinum neurotoxin, most often produced by the bacterium Clostridium botulinum. […] Several other etiologies of botulism have been described since its recognition as a foodborne entity in Germany and Belgium in the 1800s, including wound botulism, iatrogenic botulism, and inhalational botulism. […] Botulism is a neuroparalytic syndrome that results from the systemic effects of a neurotoxin produced by the Gram-positive, rod-shaped, spore-forming, obligate anaerobic bacterium Clostridium botulinum and 6 other clostridial genospecies. […] The BoNTS produced by C botulinum has seven different serotypes with varying prevalence: A, B C, D, E, F, and G. Most foodborne botulism cases worldwide are caused by BoNT types A, B, E, and F.

• #5 Botulism – UpToDate

  https://www.uptodate.com/contents/botulism

  Botulism is a rare but potentially life threatening neuroparalytic syndrome resulting from the action of a neurotoxin elaborated by the bacterium Clostridium botulinum. […] The causative organism – C. botulinum is a gram-positive, rod-shaped, spore-forming, obligate anaerobic bacterium. […] C. botulinum spores are heat resistant and can survive 100°C at one atmosphere for five or more hours. However, spores can be destroyed by heating to 120°C for five minutes. […] When appropriate environmental conditions are present, the spores will germinate and grow into toxin-producing bacilli.

• #6 Botulism – Causes, Symptoms, Treatment, Diagnosis – MedBroadcast.com

  https://medbroadcast.com/condition/getcondition/botulism

  Most people know that botulism is dangerous, but many are confused about whether it’s an infection or a case of poisoning. […] Clostridium botulinum is a worldwide bacterium that inhabits rivers, soil, and the guts of mammals, fish, and shellfish. […] C. botulinum secretes a neurotoxin (nerve poison) that can weaken or paralyze muscles and can even cause death. […] Botulism is rare, but there are still cases every year. […] There are 6 ways to get botulism: […] Foodborne botulism occurs when food contaminated with the toxin is eaten. […] Infant botulism occurs when infants under 12 months of age eat bacterial spores rather than the toxins. […] Adult intestinal colonization botulism occurs when C. botulinum spores are ingested. […] Wound botulism occurs when live bacteria infect an open cut and the toxin is carried through the body by the blood.

• #7 Botulism: Types, Causes, Symptoms & Treatments

  https://my.clevelandclinic.org/health/diseases/17828-botulism

  Botulism is usually caused by a bacteria called Clostridium botulinum. […] Botulism is a serious illness caused by bacteria called Clostridium botulinum. […] Bacteria called Clostridium botulinum causes botulism. Sometimes, Clostridium butyricum or Clostridium baratii bacteria cause botulism. […] You can get Clostridium botulinum from an infected wound or from eating contaminated food. […] The spores of Clostridium botulinum bacteria are commonly found in soil but only rarely make you sick. […] Foods preserved by home canning methods are more likely to be contaminated than foods found in grocery stores.

• #8 Clostridium botulinum & Botulism | Food Safety and Inspection Service

  http://www.fsis.usda.gov/food-safety/foodborne-illness-and-disease/illnesses-and-pathogens/botulism

  Clostridium botulinum are rod-shaped bacteria (also called C. botulinum). They are anaerobic, meaning they live and grow in low oxygen conditions. The bacteria form protective spores when conditions for survival are poor. The spore has a hard protective coating that encases the key parts of the bacterium and has layers of protective membranes. Within these membranes and the hard coating, the dormant bacterium is able to survive for years. C. botulinum is responsible for a disease called botulism. […] Botulism is a life-threatening disease caused by the ingestion of a potent neurotoxin produced during growth of the C. botulinum bacteria. This neurotoxin is among the most toxic substances known; even microscopic amounts can cause illness or death. […] C. botulinum is prevalent in soil and marine sediments worldwide, most commonly as spores. These spores are found everywhere. While the spores are generally harmless, the danger can occur once the spores begin to grow out into active bacteria and produce neurotoxins. A neurotoxin is a poisonous chemical that affects the central nervous system.

• #9 Botulism – UpToDate

  https://www.uptodate.com/contents/botulism

  Botulism is a rare but potentially life threatening neuroparalytic syndrome resulting from the action of a neurotoxin elaborated by the bacterium Clostridium botulinum. […] The causative organism – C. botulinum is a gram-positive, rod-shaped, spore-forming, obligate anaerobic bacterium. […] C. botulinum spores are heat resistant and can survive 100°C at one atmosphere for five or more hours. However, spores can be destroyed by heating to 120°C for five minutes. […] When appropriate environmental conditions are present, the spores will germinate and grow into toxin-producing bacilli.

• #10 Botulism – UpToDate

  https://www.uptodate.com/contents/botulism

  Botulism is a rare but potentially life threatening neuroparalytic syndrome resulting from the action of a neurotoxin elaborated by the bacterium Clostridium botulinum. […] The causative organism – C. botulinum is a gram-positive, rod-shaped, spore-forming, obligate anaerobic bacterium. […] C. botulinum spores are heat resistant and can survive 100°C at one atmosphere for five or more hours. However, spores can be destroyed by heating to 120°C for five minutes. […] When appropriate environmental conditions are present, the spores will germinate and grow into toxin-producing bacilli.

• #11 Botulism – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK459273/

  Botulism is a rare but life-threatening neuroparalytic syndrome caused by the botulinum neurotoxin, most often produced by the bacterium Clostridium botulinum. […] Several other etiologies of botulism have been described since its recognition as a foodborne entity in Germany and Belgium in the 1800s, including wound botulism, iatrogenic botulism, and inhalational botulism. […] Botulism is a neuroparalytic syndrome that results from the systemic effects of a neurotoxin produced by the Gram-positive, rod-shaped, spore-forming, obligate anaerobic bacterium Clostridium botulinum and 6 other clostridial genospecies. […] The BoNTS produced by C botulinum has seven different serotypes with varying prevalence: A, B C, D, E, F, and G. Most foodborne botulism cases worldwide are caused by BoNT types A, B, E, and F.

• #12 Botulism – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK459273/

  Botulism is a rare but life-threatening neuroparalytic syndrome caused by the botulinum neurotoxin, most often produced by the bacterium Clostridium botulinum. […] Several other etiologies of botulism have been described since its recognition as a foodborne entity in Germany and Belgium in the 1800s, including wound botulism, iatrogenic botulism, and inhalational botulism. […] Botulism is a neuroparalytic syndrome that results from the systemic effects of a neurotoxin produced by the Gram-positive, rod-shaped, spore-forming, obligate anaerobic bacterium Clostridium botulinum and 6 other clostridial genospecies. […] The BoNTS produced by C botulinum has seven different serotypes with varying prevalence: A, B C, D, E, F, and G. Most foodborne botulism cases worldwide are caused by BoNT types A, B, E, and F.

• #13 Botulism | Cornell Wildlife Health Lab

  https://cwhl.vet.cornell.edu/disease/botulism

  Botulism is caused by a toxin produced by Clostridium botulinum bacteria. […] Animals can become sick by ingesting the toxin, or the bacteria which produce the toxin. […] The spores produced by the bacterium are highly resistant and are prevalent in soil, river, and seawater. […] The usual source of the toxin is decaying carcasses or vegetable materials such as decaying grass, hay, grain, or spoiled silage. […] There are seven distinct forms of botulinum toxin, A-G. […] Four of these (A, B, E, and F) cause disease in humans. […] C, D, and E cause botulism in other mammals, birds, and fish. […] Type C botulism outbreaks in birds occur during the summer and fall when ambient temperatures are highest. […] Type E botulinum is a common cause of mortality in loons and ducks on the Great Lakes. […] Transmission is due to consumption of invasive goby fish. […] Botulinum toxins interfere with transmission of signals in the nervous system, specifically in cholinergic nerves.

• #14 Clostridium botulinum – Wikipedia

  https://en.wikipedia.org/wiki/Clostridium_botulinum

  C. botulinum is a diverse group of pathogenic bacteria. Initially, they were grouped together by their ability to produce botulinum toxin and are now known as four distinct groups, C. botulinum groups I-IV. Along with some strains of Clostridium butyricum and Clostridium baratii, these bacteria all produce the toxin. […] Botulinum toxin can cause botulism, a severe flaccid paralytic disease in humans and other animals, and is the most potent toxin known to science, natural or synthetic, with a lethal dose of 1.3-2.1 ng/kg in humans. […] C. botulinum is responsible for foodborne botulism (ingestion of preformed toxin), infant botulism (intestinal infection with toxin-forming C. botulinum), and wound botulism (infection of a wound with C. botulinum).

• #15 FSHN0406/FS104: Preventing Foodborne Illness: Clostridium botulinum

  https://edis.ifas.ufl.edu/publication/FS104

  To be safe, the FDA 2013 Food Code recommendation is that food be kept out of the „Danger Zone”. […] The heat-resistant spores produced by C. botulinum can only be destroyed under proper temperature and pressure for sufficient time. […] While the botulinum spores can survive in boiling water, the toxin is heat-labile, meaning that it can be destroyed at high temperatures.

• #16 Botulism

  https://www.nhs.uk/conditions/botulism/

  Botulism is a rare but life-threatening condition caused by toxins produced by Clostridium botulinum bacteria. […] The bacteria themselves are not harmful, but they can produce highly poisonous toxins when deprived of oxygen, such as in closed cans or bottles, stagnant soil or mud, or occasionally, the human body. […] There are 3 main types of botulism: food-borne botulism when someone eats food containing the toxins because it has not been properly canned, preserved or cooked; wound botulism when a wound becomes infected with the bacteria, usually as a result of injecting illegal drugs like heroin contaminated with the bacteria into muscle rather than a vein; infant botulism when a baby swallows a resistant form of the bacteria, called a spore, in contaminated soil or food, such as honey.

• #17 Botulism : symptoms, treatment, prevention – Institut Pasteur

  https://www.pasteur.fr/en/medical-center/disease-sheets/botulism?language=fr

  Clostridium botulinum, infectious agent of botulism – Institut Pasteur Print | Share LinkedIn logo Facebook logo Botulism is a severe neurological disease caused by a highly potent toxin produced by Clostridium botulinum bacteria. There are different types of botulism: foodborne botulism, infant botulism and wound botulism. Although botulism is rare, the mortality rate is high if treatment is not administered immediately. […] The pathogen that causes botulism is a bacterium known as Clostridium botulinum (C. botulinum). C. botulinum bacteria develop in anaerobic conditions, in other words in the absence of oxygen. They multiply and produce toxins in food, and it is these extremely potent toxins that are responsible for botulism. Of the seven types of botulism known today, four (types A, B, E and more rarely F) affect humans.

• #18 Health: Infectious Disease Epidemiology & Prevention Division: Botulism

  https://www.in.gov/health/idepd/diseases-and-conditions-resource-page/botulism/

  Botulism (BOT-choo-liz-um) is a rare but serious illness caused by a toxin that attacks the bodys nerves and causes difficulty breathing, muscle paralysis, and even death. This toxin is made by Clostridium botulinum and sometimes Clostridium butyricum and Clostridium baratii bacteria. These bacteria can be spread by food and sometimes by other means. […] The bacteria that make botulinum toxin are found naturally in many places, but its rare for them to make people sick. These bacteria make spores, which act like protective coatings. Spores help the bacteria survive in the environment, even in extreme conditions. The spores usually do not cause people to become sick, even when they are eaten. Under certain conditions, these spores can grow and make one of the deadliest known toxins. The conditions in which the spores can grow and make toxin are:

• #19 FSHN0406/FS104: Preventing Foodborne Illness: Clostridium botulinum

  https://edis.ifas.ufl.edu/publication/FS104

  While fewer cases of foodborne illness are caused by C. botulinum per year than by Salmonella, the death rate from botulism is relatively high, 17.3%, compared to 0.5% for Salmonella. […] Clostridium botulinum is present in both water and soil, so any food that comes into contact with such vectors is a potential hazard. […] Home-canned products, especially of low-acid foods, are attributed to most cases of foodborne botulism because the time and temperature to which the food is heated are often inadequate. […] Improperly handled commercial food products have also contributed to outbreaks in previous years. […] Primary growth-limiting factors for C. botulinum include environmental temperature above 250F (121C) or below 39F (4C); high acidity (pH 4.6); low water activity (lack of available moisture); food preservatives such as nitrite, sorbic acid, phenolic antioxidants, polyphosphates, and ascorbates; a low redox potential (absence of oxygen); and competing microorganisms.

• #20 Clostridium botulinum – Wikipedia

  https://en.wikipedia.org/wiki/Clostridium_botulinum

  Human botulism is predominantly caused by group I or II C. botulinum. Group III organisms mainly cause diseases in non-human animals. […] The control of food-borne botulism caused by C. botulinum is based almost entirely on thermal destruction (heating) of the spores or inhibiting spore germination into bacteria and allowing cells to grow and produce toxins in foods. Conditions conducive of growth are dependent on various environmental factors. Growth of C. botulinum is a risk in low acid foods as defined by having a pH above 4.6 although growth is significantly retarded for pH below 4.9.

• #21 Botulism: Types, Symptoms, Diagnosis, Treatment

  https://www.webmd.com/food-recipes/food-poisoning/what-is-botulism

  Botulism is caused by the bacteria Clostridium botulinum (C. botulinum). It can also be caused by Clostridium butyricum or Clostridium baratii bacteria. […] Botulism is usually caused by a bacteria called Clostridium botulinum. […] Botulism develops when your nerves aren’t working anymore. […] You can get botulism when you incorrectly can, preserve, or ferment foods, like fruits and vegetables, at home. […] The spores from these bacteria grow under certain conditions, including low oxygen or no oxygen, low cooking temperatures, warm storage temperatures, low acid, sugar, or salt, and a certain amount of water or temperature range.

• #22 Botulism: Types, Symptoms, Diagnosis, Treatment

  https://www.webmd.com/food-recipes/food-poisoning/what-is-botulism

  Botulism is caused by the bacteria Clostridium botulinum (C. botulinum). It can also be caused by Clostridium butyricum or Clostridium baratii bacteria. […] Botulism is usually caused by a bacteria called Clostridium botulinum. […] Botulism develops when your nerves aren’t working anymore. […] You can get botulism when you incorrectly can, preserve, or ferment foods, like fruits and vegetables, at home. […] The spores from these bacteria grow under certain conditions, including low oxygen or no oxygen, low cooking temperatures, warm storage temperatures, low acid, sugar, or salt, and a certain amount of water or temperature range.

• #23 FSHN0406/FS104: Preventing Foodborne Illness: Clostridium botulinum

  https://edis.ifas.ufl.edu/publication/FS104

  While fewer cases of foodborne illness are caused by C. botulinum per year than by Salmonella, the death rate from botulism is relatively high, 17.3%, compared to 0.5% for Salmonella. […] Clostridium botulinum is present in both water and soil, so any food that comes into contact with such vectors is a potential hazard. […] Home-canned products, especially of low-acid foods, are attributed to most cases of foodborne botulism because the time and temperature to which the food is heated are often inadequate. […] Improperly handled commercial food products have also contributed to outbreaks in previous years. […] Primary growth-limiting factors for C. botulinum include environmental temperature above 250F (121C) or below 39F (4C); high acidity (pH 4.6); low water activity (lack of available moisture); food preservatives such as nitrite, sorbic acid, phenolic antioxidants, polyphosphates, and ascorbates; a low redox potential (absence of oxygen); and competing microorganisms.

• #24 Clostridium botulinum & Botulism | Food Safety and Inspection Service

  http://www.fsis.usda.gov/food-safety/foodborne-illness-and-disease/illnesses-and-pathogens/botulism

  C. botulinum spores are often found on the surfaces of fruits and vegetables and in seafood. The organism grows best under low-oxygen conditions and produces spores and toxins. The toxin is most commonly formed when food is improperly processed (canned) at home. […] Botulism is a paralyzing disease affecting the body’s nervous system that is caused by the ingestion of one of the potent neurotoxins produced by C. botulinum bacterium. This neurotoxin is among the most toxic substances known; even microscopic amounts can cause illness. […] Symptoms of botulism usually appear within 12 to 36 hours after eating food containing the neurotoxin, although there have been documented cases that ranged from 4 hours to 8 days. […] The control of foodborne botulism is based almost entirely on thermal destruction (heating) of the spores or inhibiting spore germination into bacteria and allowing cells to grow and produce toxins in foods. To prevent foodborne botulism: Use approved heat processes for commercially and home-canned foods (i.e., pressure-can low-acid foods such as corn or green beans, meat, or poultry). […] One of the most common causes of foodborne botulism is improperly home-canned food, especially low-acid foods such as vegetables and meats. Only a pressure cooker/canner allows water to reach 240 to 250 degrees F, a temperature that can kill the spores.

• #25 About Botulism | Botulism | CDC

  https://www.cdc.gov/botulism/about/index.html

  Botulism is a rare but serious illness caused by a toxin that attacks the body’s nerves and causes difficulty breathing, muscle paralysis, and even death. […] The toxin is made by Clostridium botulinum and sometimes Clostridium butyricum and Clostridium baratii bacteria (germs). […] For example, improperly home-canned, preserved, or fermented foods can provide the right conditions for spores to grow and make botulinum toxin. […] Foodborne botulism can happen by eating foods that have been contaminated with botulinum toxin. […] Wound botulism can happen if the spores get into a wound and make a toxin. […] For reasons we do not understand, some infants get botulism when the spores get into their intestines, grow, and produce the toxin. […] Iatrogenic botulism can happen if too much botulinum toxin is injected for cosmetic reasons, such as for wrinkles. […] Adult intestinal toxemia is also known as adult intestinal colonization. This kind of botulism is very rare. It can happen if the spores of the bacteria get into an adult’s intestines, grow, and produce the toxin (similar to infant botulism).

• #26

  https://www.who.int/news-room/fact-sheets/detail/botulism

  Clostridium botulinum is a bacterium that produces dangerous toxins (botulinum toxins) under low-oxygen conditions. […] Foodborne botulism, caused by consumption of improperly processed food, is a rare but potentially fatal disease if not diagnosed rapidly and treated with antitoxin. […] Botulinum toxins are ingested through improperly processed food in which the bacteria or the spores survive, then grow and produce the toxins. […] Infant botulism occurs mostly in infants under 6 months of age. Different from foodborne botulism caused by ingestion of pre-formed toxins in food, it occurs when infants ingest C. botulinum spores, which germinate into bacteria that colonize in the gut and release toxins. […] Wound botulism is rare and occurs when the spores get into an open wound and are able to reproduce in an anaerobic environment.

• #27 Botulism – Infections – Merck Manual Consumer Version

  https://www.merckmanuals.com/home/infections/bacterial-infections-anaerobic-bacteria/botulism

  Botulism is a rare, life-threatening poisoning caused by toxins produced by the anaerobic bacteria Clostridium botulinum. […] The toxins that cause botulism, which are the most potent poisons known, can severely impair peripheral nerve function. […] Botulism has rarely occurred after botulinum toxin injection (onabotulinumtoxinA) for cosmetic reasons, such as for wrinkles, or medical reasons, such as for migraine headaches. […] However, most cases result from eating food that contains the toxins. […] There are different forms of botulism, which have different causes. […] Foodborne botulism occurs when people eat food contaminated with botulinum toxin, produced by Clostridium botulinum bacteria. […] The most common sources of foodborne botulism are home-canned foods, particularly foods with a low acid content, such as asparagus, green beans, beets, and corn.

• #28 Botulism – Wikipedia

  https://en.wikipedia.org/wiki/Botulism

  Toxin that is produced by the bacterium in containers of food that have been improperly preserved is the most common cause of food-borne botulism. […] Food-borne botulism results from contaminated food in which C. botulinum spores have been allowed to germinate in low-oxygen conditions. […] Wound botulism results from the contamination of a wound with the bacteria, which then secrete the toxin into the bloodstream.

• #29 Factsheet for health professionals about botulism

  https://www.ecdc.europa.eu/en/botulism/facts

  Botulism is a serious paralytic illness caused by a nerve toxin produced by the bacterium Clostridium botulinum. […] The disease may occur after eating foods containing the toxin or due to development of the spores within the intestine of young children or within wounds. […] Food botulism is the dominating form of the disease, and paralytic symptoms generally appear after an incubation period of 1236 hours (up to several days) after consumption of the toxin-containing food. […] Botulism spores are widespread in the environment and can be found in dust, soil, untreated water and the digestive tracts of animals and fish. […] Foods that have led to botulism outbreaks have included the following: meat products, such as sausage and cured ham; canned, vacuum-packed, smoked or fermented fish products; vegetables preserved by canning or stored in oil; baked potatoes; honey; and cheese. […] Intestinal or infant botulism usually takes place after swallowing botulinum spores, sometimes from food, which then produce toxins in the gut. […] Wound botulism usually happens from inoculating botulinum spores which then grow in the inoculation wound and produce toxins.

• #30

  https://www.who.int/news-room/fact-sheets/detail/botulism

  Clostridium botulinum is a bacterium that produces dangerous toxins (botulinum toxins) under low-oxygen conditions. […] Foodborne botulism, caused by consumption of improperly processed food, is a rare but potentially fatal disease if not diagnosed rapidly and treated with antitoxin. […] Botulinum toxins are ingested through improperly processed food in which the bacteria or the spores survive, then grow and produce the toxins. […] Infant botulism occurs mostly in infants under 6 months of age. Different from foodborne botulism caused by ingestion of pre-formed toxins in food, it occurs when infants ingest C. botulinum spores, which germinate into bacteria that colonize in the gut and release toxins. […] Wound botulism is rare and occurs when the spores get into an open wound and are able to reproduce in an anaerobic environment.

• #31

  https://fpnotebook.com/ID/Neuro/Btlsm.htm

  Source: Clostridium botulinum […] […] […] Botulinum Toxin is heat labile […] […] […] Without proper food preservation, spores germinate and produce Botulinum Toxins […] […] […] Causes […] […] […] Trauma with a wound contaminated with soil has historically caused Wound Botulism […] […] […] Clostridium botulinum spores germinate and colonize the wound […] […] […] Foodborne Illness (ingestion of Bacteria or preformed toxin) […] […] […] Ingested spores (esp. from honey) may also cause Botulism in high risk patients […] […] […] Improperly preserved pickled or canned foods (e.g. tomatoes) […] […] […] Most common cause of adult Botulism […] […] […] Potatoes baked in aluminum foil […] […] […] Meat products in Europe (Toxin Type B)

• #32 What Is Botulism? Symptoms, Causes, Diagnosis, Treatment, and Prevention

  https://www.everydayhealth.com/botulism/guide/

  For infants, botulism may be caused by consuming honey contaminated with Clostridium botulinum or exposure to soil contaminated with the bacteria. […] In general, people are at risk for botulism if they: eat home-canned or home-fermented foods that haven’t been prepared safely and in clean environments, inject certain drugs, including black tar heroin, drink certain kinds of homemade alcohol, including pruno or hooch, which are consumed by incarcerated people, receive botulinum toxin injections for cosmetic reasons or medical reasons, as this can cause iatrogenic botulism if it isn’t properly administered.

• #33 Botulism (food-borne botulism and infant botulism)

  https://www.health.ny.gov/diseases/communicable/botulism/fact_sheet.htm

  If untreated these symptoms may progress to paralysis. […] Symptoms generally begin 12-36 hours after eating contaminated food, but may occur as early as a few hours and as late as 10 days. […] Symptoms of botulism in infants may occur up to 14 days later. […] The symptoms of botulism make hospitalization necessary. […] If diagnosed early, botulism can be treated with an antitoxin, which blocks the action of the toxin circulating in the blood. […] This can prevent patients from worsening, but recovery still takes many weeks. […] If left untreated, a patient may need to be on a breathing machine (ventilator) for weeks and would require intensive medical and nursing care. […] Infant botulism is treated with immune globulin, which is similar to the antitoxin. […] Most cases of botulism recover with appropriate medical care.

• #34 Factsheet for health professionals about botulism

  https://www.ecdc.europa.eu/en/botulism/facts

  Botulism is a serious paralytic illness caused by a nerve toxin produced by the bacterium Clostridium botulinum. […] The disease may occur after eating foods containing the toxin or due to development of the spores within the intestine of young children or within wounds. […] Food botulism is the dominating form of the disease, and paralytic symptoms generally appear after an incubation period of 1236 hours (up to several days) after consumption of the toxin-containing food. […] Botulism spores are widespread in the environment and can be found in dust, soil, untreated water and the digestive tracts of animals and fish. […] Foods that have led to botulism outbreaks have included the following: meat products, such as sausage and cured ham; canned, vacuum-packed, smoked or fermented fish products; vegetables preserved by canning or stored in oil; baked potatoes; honey; and cheese. […] Intestinal or infant botulism usually takes place after swallowing botulinum spores, sometimes from food, which then produce toxins in the gut. […] Wound botulism usually happens from inoculating botulinum spores which then grow in the inoculation wound and produce toxins.

• #35 About Botulism | Botulism | CDC

  https://www.cdc.gov/botulism/about/index.html

  Botulism is a rare but serious illness caused by a toxin that attacks the body’s nerves and causes difficulty breathing, muscle paralysis, and even death. […] The toxin is made by Clostridium botulinum and sometimes Clostridium butyricum and Clostridium baratii bacteria (germs). […] For example, improperly home-canned, preserved, or fermented foods can provide the right conditions for spores to grow and make botulinum toxin. […] Foodborne botulism can happen by eating foods that have been contaminated with botulinum toxin. […] Wound botulism can happen if the spores get into a wound and make a toxin. […] For reasons we do not understand, some infants get botulism when the spores get into their intestines, grow, and produce the toxin. […] Iatrogenic botulism can happen if too much botulinum toxin is injected for cosmetic reasons, such as for wrinkles. […] Adult intestinal toxemia is also known as adult intestinal colonization. This kind of botulism is very rare. It can happen if the spores of the bacteria get into an adult’s intestines, grow, and produce the toxin (similar to infant botulism).

• #36

  https://www.who.int/news-room/fact-sheets/detail/botulism

  Clostridium botulinum is a bacterium that produces dangerous toxins (botulinum toxins) under low-oxygen conditions. […] Foodborne botulism, caused by consumption of improperly processed food, is a rare but potentially fatal disease if not diagnosed rapidly and treated with antitoxin. […] Botulinum toxins are ingested through improperly processed food in which the bacteria or the spores survive, then grow and produce the toxins. […] Infant botulism occurs mostly in infants under 6 months of age. Different from foodborne botulism caused by ingestion of pre-formed toxins in food, it occurs when infants ingest C. botulinum spores, which germinate into bacteria that colonize in the gut and release toxins. […] Wound botulism is rare and occurs when the spores get into an open wound and are able to reproduce in an anaerobic environment.

• #37 Botulism : symptoms, treatment, prevention – Institut Pasteur

  https://www.pasteur.fr/en/medical-center/disease-sheets/botulism?language=fr

  In foodborne botulism, the toxin is ingested directly via contaminated food. In infant botulism, resistant forms of the bacteria, spores, are ingested. C. botulinum then colonize the infant’s intestines and release toxins, which cause illness. Infants are particularly at risk because their immune system is not yet mature. […] In rare cases, botulism can occur when spores get into a wound and bacteria then develop in anaerobic conditions. […] Foodborne botulism in humans is caused by eating food that has been improperly stored in low oxygen conditions and has been contaminated by botulinum toxins. […] Infants under the age of one can contract infant botulism by ingesting C. botulinum spores.

• #38 Causes of botulism – Canada.ca

  https://www.canada.ca/en/public-health/services/diseases/botulism/causes.html

  Botulism is a rare but serious disease. It is caused by a toxin produced by a specific type of bacteria. […] Food-borne botulism is caused by eating food or drinking beverages contaminated with the toxin. […] Wound botulism is caused by the bacteria getting into open wounds and producing toxin. […] Infant botulism happens when children under 1 year of age accidentally consume the spores of the bacteria. This can cause the bacteria to grow and produce toxin in the child’s intestinal tract. […] Honey (both non-pasteurized and pasteurized) is the only identified source of infant botulism.

• #39 Infant Botulism (for Parents) | Nemours KidsHealth

  https://kidshealth.org/en/parents/botulism.html

  Infant botulism is caused by a toxin (a poison) from Clostridium botulinum bacteria, which live in soil and dust. […] One way to reduce the risk of botulism is to not give infants honey or any processed foods with honey before their first birthday. Honey is a proven source of the bacteria.

• #40 Botulism Clinical Presentation: History, Physical, Causes

  https://emedicine.medscape.com/article/213311-clinical

  Infant botulism arises when C. botulinum spores, ingested from environmental sources such as soil, dust, or contaminated food products like honey and corn syrup, germinate in an infant’s intestine. […] Although honey is often linked to this condition, the majority of cases are reported without any known exposure to honey. […] Of the roughly 110 cases of botulism that occur in the US annually, foodborne exposure accounts for ~25% of cases. […] It results from the ingestion of preformed neurotoxins; A, B, and E are the most common. […] Wound botulism results when wounds are contaminated with C botulinum spores. […] Wound botulism has developed rarely after cesarean delivery, following traumatic injury that involved soil contamination, and more commonly among injection drug users (particularly those who use black-tar heroin). […] Wound botulism illness can occur even after antibiotics are administered to prevent wound infection.

• #41 Botulism Prevention | Botulism | CDC

  https://www.cdc.gov/botulism/prevention/index.html

  Common sources of botulism are homemade foods that have been improperly canned, preserved, or fermented. […] Though uncommon, store-bought foods also can be contaminated with botulinum toxin. […] In Alaska, most cases of foodborne botulism have been caused by fermented fish and other aquatic animals. […] New sources of botulism have been found. They include chopped garlic in oil, canned cheese sauce (such as nacho cheese), carrot juice, baked potatoes wrapped in foil. Other sources include improperly stored store-bought products. […] The bacteria that cause botulism can be found in soil and dust. […] They also can be found inside homes on floors, carpets, countertops, and other places even after cleaning. […] Infant botulism can happen if the spores of the bacteria get into an infant’s intestines.

• #42 Botulism : symptoms, treatment, prevention – Institut Pasteur

  https://www.pasteur.fr/en/medical-center/disease-sheets/botulism?language=fr

  In foodborne botulism, the toxin is ingested directly via contaminated food. In infant botulism, resistant forms of the bacteria, spores, are ingested. C. botulinum then colonize the infant’s intestines and release toxins, which cause illness. Infants are particularly at risk because their immune system is not yet mature. […] In rare cases, botulism can occur when spores get into a wound and bacteria then develop in anaerobic conditions. […] Foodborne botulism in humans is caused by eating food that has been improperly stored in low oxygen conditions and has been contaminated by botulinum toxins. […] Infants under the age of one can contract infant botulism by ingesting C. botulinum spores.

• #43 Botulism | healthdirect

  https://www.healthdirect.gov.au/botulism

  Botulism is a serious illness that causes paralysis (meaning that you can’t move your muscles). It is caused by a toxin (poison) produced by the bacteria clostridium botulinum. The toxin can severely damage your nerves and can cause death. […] There are several types of botulism, which are spread in different ways. You can’t catch botulism from someone else. […] Foodborne botulism is caused by eating food that contains the toxin (poison). A food can become contaminated if bacteria in it produce the toxin, and the food is not cooked or heated enough to destroy it. […] Wound botulism can happen if spores of bacteria enter a wound (open sore) and produce the toxin there. The spores usually come from soil or gravel. It can also affect people who inject drugs. […] Infant botulism can happen if a child swallows food (such as honey) or soil containing spores of bacteria. The spores grow in the child’s gut and produce the toxin there. It affects babies under 12 months old. […] Intestinal botulism is similar to infant botulism but happens in adults. It is rare because after one year of age, your gut has natural defence mechanisms.

• #44 About Botulism | Botulism | CDC

  https://www.cdc.gov/botulism/about/index.html

  Botulism is a rare but serious illness caused by a toxin that attacks the body’s nerves and causes difficulty breathing, muscle paralysis, and even death. […] The toxin is made by Clostridium botulinum and sometimes Clostridium butyricum and Clostridium baratii bacteria (germs). […] For example, improperly home-canned, preserved, or fermented foods can provide the right conditions for spores to grow and make botulinum toxin. […] Foodborne botulism can happen by eating foods that have been contaminated with botulinum toxin. […] Wound botulism can happen if the spores get into a wound and make a toxin. […] For reasons we do not understand, some infants get botulism when the spores get into their intestines, grow, and produce the toxin. […] Iatrogenic botulism can happen if too much botulinum toxin is injected for cosmetic reasons, such as for wrinkles. […] Adult intestinal toxemia is also known as adult intestinal colonization. This kind of botulism is very rare. It can happen if the spores of the bacteria get into an adult’s intestines, grow, and produce the toxin (similar to infant botulism).

• #45 Botulism – Wikipedia

  https://en.wikipedia.org/wiki/Botulism

  Toxin that is produced by the bacterium in containers of food that have been improperly preserved is the most common cause of food-borne botulism. […] Food-borne botulism results from contaminated food in which C. botulinum spores have been allowed to germinate in low-oxygen conditions. […] Wound botulism results from the contamination of a wound with the bacteria, which then secrete the toxin into the bloodstream.

• #46 Clinical spectrum of botulism – PubMed

  https://pubmed.ncbi.nlm.nih.gov/9585323/

  Botulism is a paralyzing disease caused by the toxin of Clostridium botulinum. The toxin produces skeletal muscle paralysis by producing a presynaptic blockade to the release of acetylcholine. […] Almost all human cases of botulism are caused by one of three serotypes (A, B, or E). […] Wound botulism was rare until the past decade. Now there are increasing numbers of cases of wound botulism in injecting drug users. […] In infant botulism spores of Clostridium botulinum are ingested and germinate in the intestinal tract. […] Hidden botulism, the adult variant of infant botulism, occurs in adult patients who usually have an abnormality of the intestinal tract that allows colonization by Clostridium botulinum. […] Inadvertent botulism is the most recent form to be described. It occurs in patients who have been treated with injections of botulinum toxin for dystonic and other movement disorders. […] Laboratory proof of botulism is established with the detection of toxin in the patient’s serum, stool, or wound. The detection of Clostridium botulinum bacteria in the stool or wound should also be considered evidence of clinical botulism.

• #47 Botulism: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/213311-overview

  The 3 main clinical presentations of botulism include infant botulism or intestinal botulism, foodborne botulism, and wound botulism. Iatrogenic botulism also may occur via cosmetic or therapeutic injection of any commercially made botulinum toxin (eg, Botox, Dysport, Xeomin, Myobloc). Additionally, because of the potency of the toxin and ease of aerosolization, the possibility of inhalational botulism as a bioterrorism agent or biological weapon is of great concern. […] Clostridium botulinum produces 8 distinct neurotoxins, including types A through G and the potent F/A Hybrid. Among these, types A, B, E, and occasionally F and F/A Hybrid can impact human health. These botulinum toxins are highly toxic proteins that can withstand degradation from stomach acid and proteolytic enzymes. […] Wound botulism results when wounds are contaminated with C botulinum spores. Wound botulism has developed rarely after cesarean delivery, following traumatic injury that involved soil contamination, and more commonly among injection drug users (particularly those who use black-tar heroin). The wound may appear deceptively benign. Traumatized and devitalized tissue provides an anaerobic medium for the spores to germinate into vegetative organisms and to produce neurotoxin, which then disseminates hematogenously.

• #48 How Botulism Spreads and How It’s Treated

  https://www.verywellhealth.com/what-is-botulism-4142153

  Wounds that become infected with Clostridium botulinum are generally associated with injection drug use, especially the injection of black-tar heroin (a sticky, dark-colored type of heroin) into the skin or muscle. […] Adult intestinal toxemia botulism is very rare and occurs when, as with infants, the spores of Clostridium botulinum get into a person’s intestines and then grow and make the toxin. […] Botulism is a serious illness that requires immediate treatment. It is caused by botulinum toxin, typically produced by a bacterium called Clostridium botulinum. […] You can get botulism by eating improperly canned foods or commercially canned foods that have been contaminated with botulinum toxin.

• #49 Botulism | healthdirect

  https://www.healthdirect.gov.au/botulism

  Botulism is a serious illness that causes paralysis (meaning that you can’t move your muscles). It is caused by a toxin (poison) produced by the bacteria clostridium botulinum. The toxin can severely damage your nerves and can cause death. […] There are several types of botulism, which are spread in different ways. You can’t catch botulism from someone else. […] Foodborne botulism is caused by eating food that contains the toxin (poison). A food can become contaminated if bacteria in it produce the toxin, and the food is not cooked or heated enough to destroy it. […] Wound botulism can happen if spores of bacteria enter a wound (open sore) and produce the toxin there. The spores usually come from soil or gravel. It can also affect people who inject drugs. […] Infant botulism can happen if a child swallows food (such as honey) or soil containing spores of bacteria. The spores grow in the child’s gut and produce the toxin there. It affects babies under 12 months old. […] Intestinal botulism is similar to infant botulism but happens in adults. It is rare because after one year of age, your gut has natural defence mechanisms.

• #50 Botulism: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/213311-overview

  The 3 main clinical presentations of botulism include infant botulism or intestinal botulism, foodborne botulism, and wound botulism. Iatrogenic botulism also may occur via cosmetic or therapeutic injection of any commercially made botulinum toxin (eg, Botox, Dysport, Xeomin, Myobloc). Additionally, because of the potency of the toxin and ease of aerosolization, the possibility of inhalational botulism as a bioterrorism agent or biological weapon is of great concern. […] Clostridium botulinum produces 8 distinct neurotoxins, including types A through G and the potent F/A Hybrid. Among these, types A, B, E, and occasionally F and F/A Hybrid can impact human health. These botulinum toxins are highly toxic proteins that can withstand degradation from stomach acid and proteolytic enzymes. […] Wound botulism results when wounds are contaminated with C botulinum spores. Wound botulism has developed rarely after cesarean delivery, following traumatic injury that involved soil contamination, and more commonly among injection drug users (particularly those who use black-tar heroin). The wound may appear deceptively benign. Traumatized and devitalized tissue provides an anaerobic medium for the spores to germinate into vegetative organisms and to produce neurotoxin, which then disseminates hematogenously.

• #51 Botulism Clinical Presentation: History, Physical, Causes

  https://emedicine.medscape.com/article/213311-clinical

  Infant botulism arises when C. botulinum spores, ingested from environmental sources such as soil, dust, or contaminated food products like honey and corn syrup, germinate in an infant’s intestine. […] Although honey is often linked to this condition, the majority of cases are reported without any known exposure to honey. […] Of the roughly 110 cases of botulism that occur in the US annually, foodborne exposure accounts for ~25% of cases. […] It results from the ingestion of preformed neurotoxins; A, B, and E are the most common. […] Wound botulism results when wounds are contaminated with C botulinum spores. […] Wound botulism has developed rarely after cesarean delivery, following traumatic injury that involved soil contamination, and more commonly among injection drug users (particularly those who use black-tar heroin). […] Wound botulism illness can occur even after antibiotics are administered to prevent wound infection.

• #52 Botulism: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/213311-overview

  The 3 main clinical presentations of botulism include infant botulism or intestinal botulism, foodborne botulism, and wound botulism. Iatrogenic botulism also may occur via cosmetic or therapeutic injection of any commercially made botulinum toxin (eg, Botox, Dysport, Xeomin, Myobloc). Additionally, because of the potency of the toxin and ease of aerosolization, the possibility of inhalational botulism as a bioterrorism agent or biological weapon is of great concern. […] Clostridium botulinum produces 8 distinct neurotoxins, including types A through G and the potent F/A Hybrid. Among these, types A, B, E, and occasionally F and F/A Hybrid can impact human health. These botulinum toxins are highly toxic proteins that can withstand degradation from stomach acid and proteolytic enzymes. […] Wound botulism results when wounds are contaminated with C botulinum spores. Wound botulism has developed rarely after cesarean delivery, following traumatic injury that involved soil contamination, and more commonly among injection drug users (particularly those who use black-tar heroin). The wound may appear deceptively benign. Traumatized and devitalized tissue provides an anaerobic medium for the spores to germinate into vegetative organisms and to produce neurotoxin, which then disseminates hematogenously.

• #53 About Botulism | Botulism | CDC

  https://www.cdc.gov/botulism/about/index.html

  Botulism is a rare but serious illness caused by a toxin that attacks the body’s nerves and causes difficulty breathing, muscle paralysis, and even death. […] The toxin is made by Clostridium botulinum and sometimes Clostridium butyricum and Clostridium baratii bacteria (germs). […] For example, improperly home-canned, preserved, or fermented foods can provide the right conditions for spores to grow and make botulinum toxin. […] Foodborne botulism can happen by eating foods that have been contaminated with botulinum toxin. […] Wound botulism can happen if the spores get into a wound and make a toxin. […] For reasons we do not understand, some infants get botulism when the spores get into their intestines, grow, and produce the toxin. […] Iatrogenic botulism can happen if too much botulinum toxin is injected for cosmetic reasons, such as for wrinkles. […] Adult intestinal toxemia is also known as adult intestinal colonization. This kind of botulism is very rare. It can happen if the spores of the bacteria get into an adult’s intestines, grow, and produce the toxin (similar to infant botulism).

• #54 What’s New

  https://www.cdph.ca.gov/Programs/CID/DCDC/pages/botulism.aspx

  Adult intestinal toxemia (adult intestinal colonization) is similar to infant botulism and is caused by C. botulinum spores that get into an adult’s intestines and grow and make the toxin. […] Iatrogenic botulism is caused by accidentally injecting too much botulinum toxin for cosmetic or medical reasons. […] Although botulism is rare, all forms of botulism can cause death and are considered medical emergencies.

• #55

  https://www.health.vic.gov.au/infectious-diseases/botulism

  Infant botulism is the most common form and usually affects infants under 1 year of age. It occurs when ingested spores germinate in the infants intestine, where they reproduce and release the toxin. […] Adult intestinal botulism is similar to infant botulism, although relatively rare. It occurs in immunocompromised adults, those using antibiotics, and those with altered bowel flora due to some anatomical or functional bowel abnormality, such as inflammatory bowel disease. […] Wound botulism occurs when spores get into an open wound, germinate and produce toxin within 7 days (range 421days). […] Botulism that does not occur naturally includes iatrogenic botulism arising after inappropriate administration of botulism toxin used for therapeutic purposes. […] Diagnosis of foodborne botulism is made by demonstration of botulinum toxin in serum, gastric aspirate, stool, implicated food or tissue derived from the wound or by culture of C. botulinum from gastric aspirate or stool in clinical cases.

• #56

  https://www.health.vic.gov.au/infectious-diseases/botulism

  Infant botulism is the most common form and usually affects infants under 1 year of age. It occurs when ingested spores germinate in the infants intestine, where they reproduce and release the toxin. […] Adult intestinal botulism is similar to infant botulism, although relatively rare. It occurs in immunocompromised adults, those using antibiotics, and those with altered bowel flora due to some anatomical or functional bowel abnormality, such as inflammatory bowel disease. […] Wound botulism occurs when spores get into an open wound, germinate and produce toxin within 7 days (range 421days). […] Botulism that does not occur naturally includes iatrogenic botulism arising after inappropriate administration of botulism toxin used for therapeutic purposes. […] Diagnosis of foodborne botulism is made by demonstration of botulinum toxin in serum, gastric aspirate, stool, implicated food or tissue derived from the wound or by culture of C. botulinum from gastric aspirate or stool in clinical cases.

• #57

  https://www.health.vic.gov.au/infectious-diseases/botulism

  Infant botulism is the most common form and usually affects infants under 1 year of age. It occurs when ingested spores germinate in the infants intestine, where they reproduce and release the toxin. […] Adult intestinal botulism is similar to infant botulism, although relatively rare. It occurs in immunocompromised adults, those using antibiotics, and those with altered bowel flora due to some anatomical or functional bowel abnormality, such as inflammatory bowel disease. […] Wound botulism occurs when spores get into an open wound, germinate and produce toxin within 7 days (range 421days). […] Botulism that does not occur naturally includes iatrogenic botulism arising after inappropriate administration of botulism toxin used for therapeutic purposes. […] Diagnosis of foodborne botulism is made by demonstration of botulinum toxin in serum, gastric aspirate, stool, implicated food or tissue derived from the wound or by culture of C. botulinum from gastric aspirate or stool in clinical cases.

• #58

  https://www.health.vic.gov.au/infectious-diseases/botulism

  Infant botulism is the most common form and usually affects infants under 1 year of age. It occurs when ingested spores germinate in the infants intestine, where they reproduce and release the toxin. […] Adult intestinal botulism is similar to infant botulism, although relatively rare. It occurs in immunocompromised adults, those using antibiotics, and those with altered bowel flora due to some anatomical or functional bowel abnormality, such as inflammatory bowel disease. […] Wound botulism occurs when spores get into an open wound, germinate and produce toxin within 7 days (range 421days). […] Botulism that does not occur naturally includes iatrogenic botulism arising after inappropriate administration of botulism toxin used for therapeutic purposes. […] Diagnosis of foodborne botulism is made by demonstration of botulinum toxin in serum, gastric aspirate, stool, implicated food or tissue derived from the wound or by culture of C. botulinum from gastric aspirate or stool in clinical cases.

• #59 Health: Infectious Disease Epidemiology & Prevention Division: Botulism

  https://www.in.gov/health/idepd/diseases-and-conditions-resource-page/botulism/

  Iatrogenic botulism can happen if too much botulinum toxin is injected for cosmetic reasons, such as for wrinkles. It also can happen if too much of the toxin is injected for medical reasons, such as for migraine headaches. […] Adult intestinal toxemia is also known as adult intestinal colonization. This kind of botulism is very rare. It can happen if the spores of the bacteria get into an adult’s intestines, grow, and produce the toxin (similar to infant botulism). Scientists do not know why people get this kind of botulism. People with serious health conditions affecting the gut might be more likely to get ill.

• #60 About Botulism | Botulism | CDC

  https://www.cdc.gov/botulism/about/index.html

  Botulism is a rare but serious illness caused by a toxin that attacks the body’s nerves and causes difficulty breathing, muscle paralysis, and even death. […] The toxin is made by Clostridium botulinum and sometimes Clostridium butyricum and Clostridium baratii bacteria (germs). […] For example, improperly home-canned, preserved, or fermented foods can provide the right conditions for spores to grow and make botulinum toxin. […] Foodborne botulism can happen by eating foods that have been contaminated with botulinum toxin. […] Wound botulism can happen if the spores get into a wound and make a toxin. […] For reasons we do not understand, some infants get botulism when the spores get into their intestines, grow, and produce the toxin. […] Iatrogenic botulism can happen if too much botulinum toxin is injected for cosmetic reasons, such as for wrinkles. […] Adult intestinal toxemia is also known as adult intestinal colonization. This kind of botulism is very rare. It can happen if the spores of the bacteria get into an adult’s intestines, grow, and produce the toxin (similar to infant botulism).

• #61 Botulism – Symptoms and causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/botulism/symptoms-causes/syc-20370262

  Botulism is a rare but serious condition caused by a toxin that attacks the body’s nerves. […] A type of bacteria called Clostridium botulinum produces the toxin. Botulism can occur as the result of food or wound contamination. […] In rare cases, botulism can also be caused by medical treatment or bioterrorism. […] The typical source of foodborne botulism is homemade food that is improperly canned or preserved. […] When C. botulinum bacteria get into a wound, they can multiply and make toxin. […] Babies get infant botulism when the bacteria spores get into their intestines and make toxin. […] Rarely, botulism happens when too much botulinum toxin is injected for cosmetic reasons, such as removing wrinkles, or for medical reasons, such as treating migraines.

• #62 What’s New

  https://www.cdph.ca.gov/Programs/CID/DCDC/pages/botulism.aspx

  Adult intestinal toxemia (adult intestinal colonization) is similar to infant botulism and is caused by C. botulinum spores that get into an adult’s intestines and grow and make the toxin. […] Iatrogenic botulism is caused by accidentally injecting too much botulinum toxin for cosmetic or medical reasons. […] Although botulism is rare, all forms of botulism can cause death and are considered medical emergencies.

• #63 Botulism Food Poisoning: It’s Not Just Bulging Cans

  https://www.poison.org/articles/clostridium

  Wound botulism is caused by Clostridium botulinum. […] Botulism can also occur when botulinum type A in Botox and similar products are used for treatment of wrinkles, muscle spasms, eye problems, and other indications. […] Botulism is not contagious, meaning you cannot spread the bacterium or spores from person to person.

• #64 Botulism Prevention | Botulism | CDC

  https://www.cdc.gov/botulism/prevention/index.html

  The spores grow and produce the toxin that causes illness. […] Iatrogenic botulism can happen if too much botulinum toxin is injected for cosmetic reasons, such as for wrinkles. […] It also can happen if too much of the toxin is injected for medical reasons, such as for migraine headaches. […] Adult intestinal colonization (also called adult intestinal toxemia) is a very rare type of botulism. […] People who have health conditions that affect their intestines (gut) might be at higher risk. […] Scientists do not fully understand how a person gets this type of botulism.

• #65 Botulism – Infectious Diseases – Merck Manual Professional Edition

  https://www.merckmanuals.com/professional/infectious-diseases/anaerobic-bacteria/botulism

  In iatrogenic botulism, type A or B toxin is injected therapeutically to relieve excess muscle activity; rarely, botulism has occurred after cosmetic injections (with botulinum toxin). […] In inhalation botulism, toxins becomes aerosolized either accidentally or when intentionally used as a bioweapon; aerosolized toxins do not occur in nature. […] Home-canned foods, particularly low-acid foods (ie, pH 4.5), are the most common sources of ingested toxin, but commercially prepared foods have been implicated in about 10% of outbreaks. […] Spores can also enter the body when drugs are injected with unsterilized needles; wound botulism may result. […] If botulinum toxins enter the bloodstream, botulism results, regardless of how the toxins are acquired. […] Botulism may develop from ingestion of food-borne toxin, from elaboration of toxin from a clostridial wound infection, or, in infants, from ingestion and enteric colonization by C. botulinum spores.

• #66

  https://www.who.int/news-room/fact-sheets/detail/botulism

  Inhalation botulism is rare and does not occur naturally, for example it is associated with accidental or intentional events (such as bioterrorism) which result in release of the toxins in aerosols. […] Waterborne botulism could theoretically result from the ingestion of the pre-formed toxin. […] Botulism of undetermined origin usually involves adult cases where no food or wound source can be identified. […] Diagnosis is usually based on clinical history and clinical examination followed by laboratory confirmation including demonstrating the presence of botulinum toxin in serum, stool or food, or a culture of C. botulinum from stool, wound or food. […] Antitoxin should be administered as soon as possible after a clinical diagnosis. Early administration is effective in reducing mortality rates. […] Prevention of foodborne botulism is based on good practice in food preparation particularly during heating/sterilization and hygiene.

• #67 Botulism: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/213311-overview

  Botulism is an acute neurologic disorder manifested by life-threatening paralysis due to a neurotoxin produced by Clostridium botulinum or related species (C baratii and C butyricum). Exposure may occur via 4 routes: Ingestion (foodborne botulism) […] Colonization of a wound (wound botulism) or intestines (infant botulism) by C botulinum […] Cosmetic or therapeutic injection (iatrogenic botulism) […] Bioterrorism (inhalational or ingestion-related botulism). […] Botulism is a critical neurologic syndrome characterized by acute neuroparalytic manifestations resulting from a neurotoxin secreted by Clostridium botulinum. The toxin binds irreversibly to the presynaptic membranes of peripheral neuromuscular and autonomic nerve junctions. Toxin binding blocks acetylcholine release, resulting in weakness, flaccid paralysis, and, often, respiratory arrest.

• #68 Botulism – Epidemiology

  https://www.vdh.virginia.gov/epidemiology/epidemiology-fact-sheets/botulism/

  Wound botulism occurs when botulism spores grow and produce toxin in wounds. […] Most infant botulism cases cannot be prevented because the bacteria that causes this disease are in the soil and dust and can be found inside homes on floors, carpet, and countertops even after cleaning. Honey should not be fed to infants younger than 12 months because it can contain the bacteria that cause infant botulism. […] Wound botulism can be prevented by keeping wounds clean, promptly seeking medical care for infected wounds, and by not injecting drugs. […] Botulism toxin could potentially be used for bioterrorism because it is easy to obtain, transport, and misuse.

• #69 Botulism – Epidemiology

  https://www.vdh.virginia.gov/epidemiology/epidemiology-fact-sheets/botulism/

  Wound botulism occurs when botulism spores grow and produce toxin in wounds. […] Most infant botulism cases cannot be prevented because the bacteria that causes this disease are in the soil and dust and can be found inside homes on floors, carpet, and countertops even after cleaning. Honey should not be fed to infants younger than 12 months because it can contain the bacteria that cause infant botulism. […] Wound botulism can be prevented by keeping wounds clean, promptly seeking medical care for infected wounds, and by not injecting drugs. […] Botulism toxin could potentially be used for bioterrorism because it is easy to obtain, transport, and misuse.

• #70 Botulism: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/213311-overview

  Botulism is an acute neurologic disorder manifested by life-threatening paralysis due to a neurotoxin produced by Clostridium botulinum or related species (C baratii and C butyricum). Exposure may occur via 4 routes: Ingestion (foodborne botulism) […] Colonization of a wound (wound botulism) or intestines (infant botulism) by C botulinum […] Cosmetic or therapeutic injection (iatrogenic botulism) […] Bioterrorism (inhalational or ingestion-related botulism). […] Botulism is a critical neurologic syndrome characterized by acute neuroparalytic manifestations resulting from a neurotoxin secreted by Clostridium botulinum. The toxin binds irreversibly to the presynaptic membranes of peripheral neuromuscular and autonomic nerve junctions. Toxin binding blocks acetylcholine release, resulting in weakness, flaccid paralysis, and, often, respiratory arrest.

• #71 Clostridium botulinum or botulism: symptoms, causes, and prevention | NZ Government

  https://www.mpi.govt.nz/food-safety-home/food-poisoning-symptoms-causes/clostridium-botulinum-or-botulism-symptoms-causes-and-prevention/

  Foodborne botulism is a rare but serious illness caused by a toxin that attacks the bodys nerves. […] Clostridium botulinum (C. botulinum) can cause a serious illness called foodborne botulism (caused by eating the bacterias toxin) and infant botulism (generally in children, caused by eating the bacterias spores). […] Many cases of foodborne botulism have happened after people ate home-canned, preserved, or fermented foods that were not canned (processed) correctly. […] Foods with low acid content are the most common sources of home-canning related botulism cases. […] Lower-risk foods that caused botulism are fermented fish and other aquatic animals. Honey can contain the bacteria that causes infant botulism.

• #72

  https://continentalhospitals.com/diseases/botulism/

  Another risk factor is consuming foods that have been improperly processed or prepared at home. […] Infants are particularly vulnerable to a specific form of botulism known as infant botulism. […] It’s important to note that while rare cases of botulism do occur naturally, most cases are preventable through proper food handling and preparation techniques. […] To reduce your risk of contracting botulism, it is important to practice proper food safety measures such as storing food at appropriate temperatures and following safe canning techniques for preserving foods at home.

• #73 Botulism: Types, Symptoms, Causes, Diagnosis, Treatment

  https://www.health.com/botulism-overview-7547533

  The botulism toxin attaches to nerve terminals that control muscle movement, and this is what causes the common symptoms of botulism like muscle weakness and muscle paralysis. […] Botulism can affect anyone who consumes food infected with the bacteria and/or comes into contact with the bacterias toxin. […] Here are some situations that can increase your risk of getting botulism: […] Consuming damaged or improperly prepared home-canned, preserved, or fermented food […] Improperly storing or refrigerating store-bought food […] Drinking home-made alcohol that has not been processed properly […] Drug consumption that involves the use of used needles/syringes […] Getting excessive Botox injections.

• #74 How Botulism Spreads and How It’s Treated

  https://www.verywellhealth.com/what-is-botulism-4142153

  Botulism is a rare but potentially fatal illness caused by botulinum toxin, a toxin produced by a bacterium called Clostridium botulinum. […] The toxin is produced by a bacterium called Clostridium botulinum, though Clostridium butyricum and Clostridium baratii also produce this toxin. […] The spores themselves do not cause illness, but they will grow and produce toxin under certain conditions, including: Environments with low or no oxygen, Environments that are low acid, low sugar, or low salt, Environments that contain certain amounts of liquid. […] Botulinum toxin can enter a canned food item through a dent, slit, or a small hole in the can and grow prior to the food’s consumption. […] Infant botulism occurs when the spores of the bacteria get into a baby’s intestines, grow, and eventually produce the neurotoxin.

• #75 Botulism Prevention | Botulism | CDC

  https://www.cdc.gov/botulism/prevention/index.html

  Common sources of botulism are homemade foods that have been improperly canned, preserved, or fermented. […] Though uncommon, store-bought foods also can be contaminated with botulinum toxin. […] In Alaska, most cases of foodborne botulism have been caused by fermented fish and other aquatic animals. […] New sources of botulism have been found. They include chopped garlic in oil, canned cheese sauce (such as nacho cheese), carrot juice, baked potatoes wrapped in foil. Other sources include improperly stored store-bought products. […] The bacteria that cause botulism can be found in soil and dust. […] They also can be found inside homes on floors, carpets, countertops, and other places even after cleaning. […] Infant botulism can happen if the spores of the bacteria get into an infant’s intestines.

• #76 Infant Botulism (for Parents) | Nemours KidsHealth

  https://kidshealth.org/en/parents/botulism.html

  Infant botulism is caused by a toxin (a poison) from Clostridium botulinum bacteria, which live in soil and dust. […] One way to reduce the risk of botulism is to not give infants honey or any processed foods with honey before their first birthday. Honey is a proven source of the bacteria.

• #77 Botulism: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/213311-overview

  Foodborne botulism typically results from ingestion of toxin in improperly canned or home-prepared food. Sources include environmental spores from soil, dust, or contaminated food products like honey and corn syrup. […] Infant botulism is by ingested C botulinum spores that germinate in the infant’s intestine. Sources include environmental spores from soil, dust, or contaminated food products such as honey and corn syrup. Despite the association with honey, most cases occur without known exposure to it.

• #78 Infant botulism: MedlinePlus Medical EncyclopediaLock

  https://medlineplus.gov/ency/article/001384.htm

  Infant botulism is a potentially life-threatening disease caused by a bacterium called Clostridium botulinum. It grows inside a baby’s gastrointestinal tract. […] Clostridium botulinum is a spore-forming organism that is common in nature. The spores may be found in soil and certain foods (such as honey and some corn syrups). […] Risk factors include swallowing honey as a baby, being around contaminated soil, and having less than one stool per day for a period greater than 2 months. […] In theory, the disease might be avoided by preventing exposure to spores. Clostridium spores are found in honey and corn syrup. These foods should not be fed to infants less than 1 year old.

• #79 Infant botulism: MedlinePlus Medical EncyclopediaLock

  https://medlineplus.gov/ency/article/001384.htm

  Infant botulism is a potentially life-threatening disease caused by a bacterium called Clostridium botulinum. It grows inside a baby’s gastrointestinal tract. […] Clostridium botulinum is a spore-forming organism that is common in nature. The spores may be found in soil and certain foods (such as honey and some corn syrups). […] Risk factors include swallowing honey as a baby, being around contaminated soil, and having less than one stool per day for a period greater than 2 months. […] In theory, the disease might be avoided by preventing exposure to spores. Clostridium spores are found in honey and corn syrup. These foods should not be fed to infants less than 1 year old.

• #80 Botulism: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/213311-overview

  The 3 main clinical presentations of botulism include infant botulism or intestinal botulism, foodborne botulism, and wound botulism. Iatrogenic botulism also may occur via cosmetic or therapeutic injection of any commercially made botulinum toxin (eg, Botox, Dysport, Xeomin, Myobloc). Additionally, because of the potency of the toxin and ease of aerosolization, the possibility of inhalational botulism as a bioterrorism agent or biological weapon is of great concern. […] Clostridium botulinum produces 8 distinct neurotoxins, including types A through G and the potent F/A Hybrid. Among these, types A, B, E, and occasionally F and F/A Hybrid can impact human health. These botulinum toxins are highly toxic proteins that can withstand degradation from stomach acid and proteolytic enzymes. […] Wound botulism results when wounds are contaminated with C botulinum spores. Wound botulism has developed rarely after cesarean delivery, following traumatic injury that involved soil contamination, and more commonly among injection drug users (particularly those who use black-tar heroin). The wound may appear deceptively benign. Traumatized and devitalized tissue provides an anaerobic medium for the spores to germinate into vegetative organisms and to produce neurotoxin, which then disseminates hematogenously.

• #81

  https://www.health.nsw.gov.au/Infectious/factsheets/Pages/botulism.aspx

  Botulism is caused by nerve toxins made by Clostridium botulinum bacteria. […] Botulism can result from eating food that has been contaminated with the toxin (foodborne botulism) or ingesting food, dust or soil that contains the bacteria that produce the toxin (intestinal botulism) or contaminating a wound with the bacteria (wound botulism). […] Foodborne botulism occurs when the bacteria Clostridium botulinum grow and produce toxin in food which is then eaten without sufficient heating to destroy the toxin. […] Wound botulism occurs when spores get into an open wound and produce the toxin. […] People who eat home canned fruit, vegetables or meats are at risk of acquiring foodborne botulism. […] Those with open wounds that are not properly cleaned and injecting drug users are at risk of wound botulism.

• #82 Health: Infectious Disease Epidemiology & Prevention Division: Botulism

  https://www.in.gov/health/idepd/diseases-and-conditions-resource-page/botulism/

  For example, improperly home-canned, preserved, or fermented foods (i.e. sauerkraut or kombucha) can provide the right conditions for spores to grow and make botulinum toxin. When people eat these foods, they can become seriously ill, or even die, if they dont get proper medical treatment quickly. […] Foodborne botulism can happen by eating foods that have been contaminated with botulinum toxin. Common sources of foodborne botulism are homemade foods that have been improperly canned, preserved, or fermented. Though uncommon, store-bought foods also can be contaminated with botulinum toxin. […] Some infants get botulism when the spores get into their intestines, grow, and produce the toxin. The reason for this is unknown. […] Wound botulism can happen if the spores get into a wound and make a toxin. People who inject drugs have a greater chance of getting wound botulism. People who have had a traumatic injury, such as a motorcycle crash, or surgery also can get wound botulism.

• #83 Botulism – Epidemiology

  https://www.vdh.virginia.gov/epidemiology/epidemiology-fact-sheets/botulism/

  Wound botulism occurs when botulism spores grow and produce toxin in wounds. […] Most infant botulism cases cannot be prevented because the bacteria that causes this disease are in the soil and dust and can be found inside homes on floors, carpet, and countertops even after cleaning. Honey should not be fed to infants younger than 12 months because it can contain the bacteria that cause infant botulism. […] Wound botulism can be prevented by keeping wounds clean, promptly seeking medical care for infected wounds, and by not injecting drugs. […] Botulism toxin could potentially be used for bioterrorism because it is easy to obtain, transport, and misuse.

• #84 Botulism Prevention | Botulism | CDC

  https://www.cdc.gov/botulism/prevention/index.html

  The spores grow and produce the toxin that causes illness. […] Iatrogenic botulism can happen if too much botulinum toxin is injected for cosmetic reasons, such as for wrinkles. […] It also can happen if too much of the toxin is injected for medical reasons, such as for migraine headaches. […] Adult intestinal colonization (also called adult intestinal toxemia) is a very rare type of botulism. […] People who have health conditions that affect their intestines (gut) might be at higher risk. […] Scientists do not fully understand how a person gets this type of botulism.

• #85

  https://www.health.vic.gov.au/infectious-diseases/botulism

  Infant botulism is the most common form and usually affects infants under 1 year of age. It occurs when ingested spores germinate in the infants intestine, where they reproduce and release the toxin. […] Adult intestinal botulism is similar to infant botulism, although relatively rare. It occurs in immunocompromised adults, those using antibiotics, and those with altered bowel flora due to some anatomical or functional bowel abnormality, such as inflammatory bowel disease. […] Wound botulism occurs when spores get into an open wound, germinate and produce toxin within 7 days (range 421days). […] Botulism that does not occur naturally includes iatrogenic botulism arising after inappropriate administration of botulism toxin used for therapeutic purposes. […] Diagnosis of foodborne botulism is made by demonstration of botulinum toxin in serum, gastric aspirate, stool, implicated food or tissue derived from the wound or by culture of C. botulinum from gastric aspirate or stool in clinical cases.

• #86

  https://www.health.vic.gov.au/infectious-diseases/botulism

  Infant botulism is the most common form and usually affects infants under 1 year of age. It occurs when ingested spores germinate in the infants intestine, where they reproduce and release the toxin. […] Adult intestinal botulism is similar to infant botulism, although relatively rare. It occurs in immunocompromised adults, those using antibiotics, and those with altered bowel flora due to some anatomical or functional bowel abnormality, such as inflammatory bowel disease. […] Wound botulism occurs when spores get into an open wound, germinate and produce toxin within 7 days (range 421days). […] Botulism that does not occur naturally includes iatrogenic botulism arising after inappropriate administration of botulism toxin used for therapeutic purposes. […] Diagnosis of foodborne botulism is made by demonstration of botulinum toxin in serum, gastric aspirate, stool, implicated food or tissue derived from the wound or by culture of C. botulinum from gastric aspirate or stool in clinical cases.

• #87

  https://www.health.vic.gov.au/infectious-diseases/botulism

  Infant botulism is the most common form and usually affects infants under 1 year of age. It occurs when ingested spores germinate in the infants intestine, where they reproduce and release the toxin. […] Adult intestinal botulism is similar to infant botulism, although relatively rare. It occurs in immunocompromised adults, those using antibiotics, and those with altered bowel flora due to some anatomical or functional bowel abnormality, such as inflammatory bowel disease. […] Wound botulism occurs when spores get into an open wound, germinate and produce toxin within 7 days (range 421days). […] Botulism that does not occur naturally includes iatrogenic botulism arising after inappropriate administration of botulism toxin used for therapeutic purposes. […] Diagnosis of foodborne botulism is made by demonstration of botulinum toxin in serum, gastric aspirate, stool, implicated food or tissue derived from the wound or by culture of C. botulinum from gastric aspirate or stool in clinical cases.

• #88 Botulism: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/213311-overview

  Botulism is an acute neurologic disorder manifested by life-threatening paralysis due to a neurotoxin produced by Clostridium botulinum or related species (C baratii and C butyricum). Exposure may occur via 4 routes: Ingestion (foodborne botulism) […] Colonization of a wound (wound botulism) or intestines (infant botulism) by C botulinum […] Cosmetic or therapeutic injection (iatrogenic botulism) […] Bioterrorism (inhalational or ingestion-related botulism). […] Botulism is a critical neurologic syndrome characterized by acute neuroparalytic manifestations resulting from a neurotoxin secreted by Clostridium botulinum. The toxin binds irreversibly to the presynaptic membranes of peripheral neuromuscular and autonomic nerve junctions. Toxin binding blocks acetylcholine release, resulting in weakness, flaccid paralysis, and, often, respiratory arrest.

• #89 Botulism – Infectious Diseases – Merck Manual Professional Edition

  https://www.merckmanuals.com/professional/infectious-diseases/anaerobic-bacteria/botulism

  Botulism is poisoning that is due to Clostridium botulinum toxin and that affects the peripheral nerves. Botulism may occur without infection if toxin is ingested, injected, or inhaled. […] Botulism is a rare, life-threatening disorder that occurs when botulinum toxin spreads hematogenously and interferes irreversibly with release of acetylcholine at peripheral nerve endings in the neuromuscular junctions manifesting as weakness. […] Botulism can occur when neurotoxin is elaborated in vivo by C. botulinum or when preformed neurotoxin is acquired in an external source. […] In vivo elaboration causes the following forms: Wound botulism, Infant botulism (the most common form), Adult enteric botulism (rare). […] In food-borne botulism, neurotoxin produced in contaminated food is eaten.

• #90 Clinical spectrum of botulism – PubMed

  https://pubmed.ncbi.nlm.nih.gov/9585323/

  Botulism is a paralyzing disease caused by the toxin of Clostridium botulinum. The toxin produces skeletal muscle paralysis by producing a presynaptic blockade to the release of acetylcholine. […] Almost all human cases of botulism are caused by one of three serotypes (A, B, or E). […] Wound botulism was rare until the past decade. Now there are increasing numbers of cases of wound botulism in injecting drug users. […] In infant botulism spores of Clostridium botulinum are ingested and germinate in the intestinal tract. […] Hidden botulism, the adult variant of infant botulism, occurs in adult patients who usually have an abnormality of the intestinal tract that allows colonization by Clostridium botulinum. […] Inadvertent botulism is the most recent form to be described. It occurs in patients who have been treated with injections of botulinum toxin for dystonic and other movement disorders. […] Laboratory proof of botulism is established with the detection of toxin in the patient’s serum, stool, or wound. The detection of Clostridium botulinum bacteria in the stool or wound should also be considered evidence of clinical botulism.

• #91 Botulism: Types, Symptoms, Causes, Diagnosis, Treatment

  https://www.health.com/botulism-overview-7547533

  Botulism is caused by a toxin produced by a bacteria named Clostridium botulinum. […] Other bacteria from the Clostridium family, like Clostridium butyricum and Clostridium baratii, can also cause botulism. […] The C. botulinum bacteria makes the toxin as it grows on a surface or food. […] These bacteria can also make spores, which are small reservoirs of dormant (inactive) bacteria that are protected from extreme environments. […] Botulism happens when you become infected with bacteria or bacteria spores that produce the botulinum toxin. […] During infection, the botulism toxin gets into your bloodstream and travels to the nervous system. […] Here, it attaches to presynaptic nerve terminals, which are the parts of the nervous system cells that control cell-to-cell communication.

• #92 Botulism: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/213311-overview

  Botulism is an acute neurologic disorder manifested by life-threatening paralysis due to a neurotoxin produced by Clostridium botulinum or related species (C baratii and C butyricum). Exposure may occur via 4 routes: Ingestion (foodborne botulism) […] Colonization of a wound (wound botulism) or intestines (infant botulism) by C botulinum […] Cosmetic or therapeutic injection (iatrogenic botulism) […] Bioterrorism (inhalational or ingestion-related botulism). […] Botulism is a critical neurologic syndrome characterized by acute neuroparalytic manifestations resulting from a neurotoxin secreted by Clostridium botulinum. The toxin binds irreversibly to the presynaptic membranes of peripheral neuromuscular and autonomic nerve junctions. Toxin binding blocks acetylcholine release, resulting in weakness, flaccid paralysis, and, often, respiratory arrest.

• #93 Botulism: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/213311-overview

  Botulism is an acute neurologic disorder manifested by life-threatening paralysis due to a neurotoxin produced by Clostridium botulinum or related species (C baratii and C butyricum). Exposure may occur via 4 routes: Ingestion (foodborne botulism) […] Colonization of a wound (wound botulism) or intestines (infant botulism) by C botulinum […] Cosmetic or therapeutic injection (iatrogenic botulism) […] Bioterrorism (inhalational or ingestion-related botulism). […] Botulism is a critical neurologic syndrome characterized by acute neuroparalytic manifestations resulting from a neurotoxin secreted by Clostridium botulinum. The toxin binds irreversibly to the presynaptic membranes of peripheral neuromuscular and autonomic nerve junctions. Toxin binding blocks acetylcholine release, resulting in weakness, flaccid paralysis, and, often, respiratory arrest.

• #94 Botulism: Types, Symptoms, Diagnosis, Treatment

  https://www.webmd.com/food-recipes/food-poisoning/what-is-botulism

  Botulism is caused by the bacteria Clostridium botulinum (C. botulinum). It can also be caused by Clostridium butyricum or Clostridium baratii bacteria. […] Botulism is usually caused by a bacteria called Clostridium botulinum. […] Botulism develops when your nerves aren’t working anymore. […] You can get botulism when you incorrectly can, preserve, or ferment foods, like fruits and vegetables, at home. […] The spores from these bacteria grow under certain conditions, including low oxygen or no oxygen, low cooking temperatures, warm storage temperatures, low acid, sugar, or salt, and a certain amount of water or temperature range.

• #95 Botulism – Infectious Diseases – Merck Manual Professional Edition

  https://www.merckmanuals.com/professional/infectious-diseases/anaerobic-bacteria/botulism

  In iatrogenic botulism, type A or B toxin is injected therapeutically to relieve excess muscle activity; rarely, botulism has occurred after cosmetic injections (with botulinum toxin). […] In inhalation botulism, toxins becomes aerosolized either accidentally or when intentionally used as a bioweapon; aerosolized toxins do not occur in nature. […] Home-canned foods, particularly low-acid foods (ie, pH 4.5), are the most common sources of ingested toxin, but commercially prepared foods have been implicated in about 10% of outbreaks. […] Spores can also enter the body when drugs are injected with unsterilized needles; wound botulism may result. […] If botulinum toxins enter the bloodstream, botulism results, regardless of how the toxins are acquired. […] Botulism may develop from ingestion of food-borne toxin, from elaboration of toxin from a clostridial wound infection, or, in infants, from ingestion and enteric colonization by C. botulinum spores.

• #96 Botulism: Types, Symptoms, Causes, Diagnosis, Treatment

  https://www.health.com/botulism-overview-7547533

  The botulism toxin attaches to nerve terminals that control muscle movement, and this is what causes the common symptoms of botulism like muscle weakness and muscle paralysis. […] Botulism can affect anyone who consumes food infected with the bacteria and/or comes into contact with the bacterias toxin. […] Here are some situations that can increase your risk of getting botulism: […] Consuming damaged or improperly prepared home-canned, preserved, or fermented food […] Improperly storing or refrigerating store-bought food […] Drinking home-made alcohol that has not been processed properly […] Drug consumption that involves the use of used needles/syringes […] Getting excessive Botox injections.

• #97 Botulism Guide: Causes, Symptoms and Treatment Options

  https://www.drugs.com/health-guide/botulism.html

  Botulism is a form of poisoning caused by exposure to Clostridium botulinum bacteria. These bacteria manufacture a chemical poison known as botulinum toxin that interferes with muscle function in many areas of the body, causing paralysis of individual muscles or groups of muscles. Exposure to this toxin is life-threatening, since one of the muscles it can paralyze is the diaphragm, the muscle that controls breathing. […] You can be exposed to the bacteria causing botulism in several ways, the most familiar being by eating contaminated food. In most food-borne cases of botulism in adults, home-canned foods are responsible. […] The bacteria that cause botulism exist in dirt and dust as a spore, but this form is inactive and does not produce toxin. However, when a spore is moved into a low-oxygen environment such as an enclosed jar or can, it can reproduce and make its dangerous toxin.

• #98

  https://www.health.vic.gov.au/infectious-diseases/botulism

  Classical botulism occurs within 1236 hours (sometimes several days) after eating contaminated food. […] Botulism is a rare disease occurring worldwide. Sporadic cases, family and general outbreaks occur where food is prepared or preserved by methods that do not destroy spores and permit toxin formation. […] C. botulinum is most commonly found in soil and agricultural products. […] Foodborne botulism is acquired by the ingestion of inadequately cooked food or processed or refrigerated foods in which toxin has formed, particularly canned and alkaline foods. […] Infant botulism arises from the ingestion of spores that germinate in the colon, rather than the ingestion of preformed toxin. […] Botulism is not spread from one person to another. […] Everyone is susceptible to infection, and the reoccurrence of disease has been reported. […] Ensure effective control of processing and preparation of commercially canned and preserved foods.

• #99 Botulism Clinical Presentation: History, Physical, Causes

  https://emedicine.medscape.com/article/213311-clinical

  Infant botulism arises when C. botulinum spores, ingested from environmental sources such as soil, dust, or contaminated food products like honey and corn syrup, germinate in an infant’s intestine. […] Although honey is often linked to this condition, the majority of cases are reported without any known exposure to honey. […] Of the roughly 110 cases of botulism that occur in the US annually, foodborne exposure accounts for ~25% of cases. […] It results from the ingestion of preformed neurotoxins; A, B, and E are the most common. […] Wound botulism results when wounds are contaminated with C botulinum spores. […] Wound botulism has developed rarely after cesarean delivery, following traumatic injury that involved soil contamination, and more commonly among injection drug users (particularly those who use black-tar heroin). […] Wound botulism illness can occur even after antibiotics are administered to prevent wound infection.

• #100 Botulism – Wikipedia

  https://en.wikipedia.org/wiki/Botulism

  Botulism is a rare and potentially fatal illness caused by botulinum toxin, which is produced by the bacterium Clostridium botulinum. […] The disease begins with weakness, blurred vision, feeling tired, and trouble speaking. […] Botulism can occur in several ways. The bacterial spores which cause it are common in both soil and water and are very resistant. […] Foodborne botulism happens when food containing the toxin is eaten. […] Infant botulism instead happens when the bacterium develops in the intestines and releases the toxin. […] Wound botulism is found most often among those who inject street drugs. […] In all cases, illness is caused by the botulinum toxin which the bacterium C. botulinum produces in anaerobic conditions and not by the bacterium itself. […] The most common form in Western countries is infant botulism.

• #101 Botulism: Causes, Symptoms & Diagnosis

  https://www.healthline.com/health/botulism

  Botulism poisoning is due to a toxin produced by a type of bacteria called Clostridium botulinum. […] According to the CDC, around 15 percent of botulism cases are foodborne. These can be home-canned foods or commercially canned products that didn’t undergo proper processing. […] Wound botulism makes up 20 percent of all botulism cases, and is due to botulism spores entering an open wound, according to the CDC. […] Botulism isn’t passed from person to person. A person must consume the spores or toxin through food, or the toxin must enter a wound, to cause the symptoms of botulism poisoning.

• #102 About Botulism | Botulism | CDC

  https://www.cdc.gov/botulism/about/index.html

  Botulism is a rare but serious illness caused by a toxin that attacks the body’s nerves and causes difficulty breathing, muscle paralysis, and even death. […] The toxin is made by Clostridium botulinum and sometimes Clostridium butyricum and Clostridium baratii bacteria (germs). […] For example, improperly home-canned, preserved, or fermented foods can provide the right conditions for spores to grow and make botulinum toxin. […] Foodborne botulism can happen by eating foods that have been contaminated with botulinum toxin. […] Wound botulism can happen if the spores get into a wound and make a toxin. […] For reasons we do not understand, some infants get botulism when the spores get into their intestines, grow, and produce the toxin. […] Iatrogenic botulism can happen if too much botulinum toxin is injected for cosmetic reasons, such as for wrinkles. […] Adult intestinal toxemia is also known as adult intestinal colonization. This kind of botulism is very rare. It can happen if the spores of the bacteria get into an adult’s intestines, grow, and produce the toxin (similar to infant botulism).

• #103

  https://fpnotebook.com/ID/Neuro/Btlsm.htm

  […] […] Vegetable products in China (Toxin Type A) […] […] […] Preserved fish (Toxin type E) […] […] […] Missed diagnosis of Botulism or Infant Botulism is associated with high morbidity and mortality […] […] […] Antibiotics are only recommended in Wound Botulism […] […] […] However, even in isolated Wound Botulism, Antibiotic use is not typically recommended […] […] […] Indicated in both food-borne and Wound Botulism in adults and children over age 1 year […] […] […] Avoid honey in infants under 1 year of age […] […] […] Protective Antibody 90% after 1 year

• #104

  https://fpnotebook.com/ID/Neuro/Btlsm.htm

  […] […] Vegetable products in China (Toxin Type A) […] […] […] Preserved fish (Toxin type E) […] […] […] Missed diagnosis of Botulism or Infant Botulism is associated with high morbidity and mortality […] […] […] Antibiotics are only recommended in Wound Botulism […] […] […] However, even in isolated Wound Botulism, Antibiotic use is not typically recommended […] […] […] Indicated in both food-borne and Wound Botulism in adults and children over age 1 year […] […] […] Avoid honey in infants under 1 year of age […] […] […] Protective Antibody 90% after 1 year

• #105

  https://fpnotebook.com/ID/Neuro/Btlsm.htm

  […] […] Vegetable products in China (Toxin Type A) […] […] […] Preserved fish (Toxin type E) […] […] […] Missed diagnosis of Botulism or Infant Botulism is associated with high morbidity and mortality […] […] […] Antibiotics are only recommended in Wound Botulism […] […] […] However, even in isolated Wound Botulism, Antibiotic use is not typically recommended […] […] […] Indicated in both food-borne and Wound Botulism in adults and children over age 1 year […] […] […] Avoid honey in infants under 1 year of age […] […] […] Protective Antibody 90% after 1 year

• #106 Department of Agriculture | Botulism

  https://www.nj.gov/agriculture/divisions/ah/diseases/botulism.html

  Botulism is caused by botulinum toxin, a potent neurotoxin produced by Clostridium botulinum and a few strains of C. baratii and C. butyricum. […] Botulism can result from the ingestion of preformed toxin or the growth of C. botulinum in anaerobic tissues. […] Seven types of botulinum toxin, designated A through G, have been identified. Types A, B, E and F cause illness in humans. Type C is the most common cause of botulism in animals. Type D is sometimes seen in cattle and dogs, and type B can occur in horses. […] Preformed toxins in a variety of sources, including decaying vegetable matter (grass, hay, grain, spoiled silage) and carcasses can cause botulism in animals. […] The toxicoinfectious form of botulism corresponds to the wound and intestinal forms in humans. […] Botulism is not communicable by casual contact but, in some cases, tissues from dead animals can be toxic if ingested by other animals.

• #107 Botulism Types, Symptoms, Causes, Prevention, Treatment

  https://www.medicinenet.com/botulism/article.htm

  Botulism can result in death from respiratory failure. […] Untreated botulism has a mortality rate (death rate) of about 50%. Appropriately treated patients with botulism currently still have a mortality rate of about 3%-5%. […] Yes, botulism prevention is possible. Foodborne botulism has often come from improperly prepared home-canned foods such as asparagus, green beans, beets, and corn. […] Because honey can contain spores of Clostridium botulinum and this has been a source of infection for infants, children less than 12 months of age should not be fed honey. […] Wound botulism can be prevented by promptly seeking medical care for infected wounds or skin cuts and avoiding injectable street drugs. […] The FDA publishes recall lists of commercially produced foods that may contain botulinum toxin. […] Vaccine development for the major human types of botulism neurotoxin is currently being investigated, but there is no vaccine commercially available or approved for public use by the FDA.

• #108 What’s New

  https://www.cdph.ca.gov/Programs/CID/DCDC/pages/botulism.aspx

  Adult intestinal toxemia (adult intestinal colonization) is similar to infant botulism and is caused by C. botulinum spores that get into an adult’s intestines and grow and make the toxin. […] Iatrogenic botulism is caused by accidentally injecting too much botulinum toxin for cosmetic or medical reasons. […] Although botulism is rare, all forms of botulism can cause death and are considered medical emergencies.

• #109 Botulism Types, Symptoms, Causes, Prevention, Treatment

  https://www.medicinenet.com/botulism/article.htm

  Botulism can result in death from respiratory failure. […] Untreated botulism has a mortality rate (death rate) of about 50%. Appropriately treated patients with botulism currently still have a mortality rate of about 3%-5%. […] Yes, botulism prevention is possible. Foodborne botulism has often come from improperly prepared home-canned foods such as asparagus, green beans, beets, and corn. […] Because honey can contain spores of Clostridium botulinum and this has been a source of infection for infants, children less than 12 months of age should not be fed honey. […] Wound botulism can be prevented by promptly seeking medical care for infected wounds or skin cuts and avoiding injectable street drugs. […] The FDA publishes recall lists of commercially produced foods that may contain botulinum toxin. […] Vaccine development for the major human types of botulism neurotoxin is currently being investigated, but there is no vaccine commercially available or approved for public use by the FDA.

• #110

  https://continentalhospitals.com/diseases/botulism/

  Another risk factor is consuming foods that have been improperly processed or prepared at home. […] Infants are particularly vulnerable to a specific form of botulism known as infant botulism. […] It’s important to note that while rare cases of botulism do occur naturally, most cases are preventable through proper food handling and preparation techniques. […] To reduce your risk of contracting botulism, it is important to practice proper food safety measures such as storing food at appropriate temperatures and following safe canning techniques for preserving foods at home.

• #111 Clostridium botulinum & Botulism | Food Safety and Inspection Service

  http://www.fsis.usda.gov/food-safety/foodborne-illness-and-disease/illnesses-and-pathogens/botulism

  C. botulinum spores are often found on the surfaces of fruits and vegetables and in seafood. The organism grows best under low-oxygen conditions and produces spores and toxins. The toxin is most commonly formed when food is improperly processed (canned) at home. […] Botulism is a paralyzing disease affecting the body’s nervous system that is caused by the ingestion of one of the potent neurotoxins produced by C. botulinum bacterium. This neurotoxin is among the most toxic substances known; even microscopic amounts can cause illness. […] Symptoms of botulism usually appear within 12 to 36 hours after eating food containing the neurotoxin, although there have been documented cases that ranged from 4 hours to 8 days. […] The control of foodborne botulism is based almost entirely on thermal destruction (heating) of the spores or inhibiting spore germination into bacteria and allowing cells to grow and produce toxins in foods. To prevent foodborne botulism: Use approved heat processes for commercially and home-canned foods (i.e., pressure-can low-acid foods such as corn or green beans, meat, or poultry). […] One of the most common causes of foodborne botulism is improperly home-canned food, especially low-acid foods such as vegetables and meats. Only a pressure cooker/canner allows water to reach 240 to 250 degrees F, a temperature that can kill the spores.

• #112 Botulism (food-borne botulism and infant botulism)

  https://www.health.ny.gov/diseases/communicable/botulism/fact_sheet.htm

  All canned and preserved foods should be properly processed and prepared. […] Persons who do home canning should follow strict hygienic procedures to reduce contamination of foods. […] Because the botulism toxin is destroyed by high temperatures, persons who eat home-canned foods should consider boiling the food for 10 minutes before eating it to ensure safety. […] Identified sources of infant botulism, such as honey, should not be fed to infants under 1 year old.

• #113 Botulism (food-borne botulism and infant botulism)

  https://www.health.ny.gov/diseases/communicable/botulism/fact_sheet.htm

  All canned and preserved foods should be properly processed and prepared. […] Persons who do home canning should follow strict hygienic procedures to reduce contamination of foods. […] Because the botulism toxin is destroyed by high temperatures, persons who eat home-canned foods should consider boiling the food for 10 minutes before eating it to ensure safety. […] Identified sources of infant botulism, such as honey, should not be fed to infants under 1 year old.

• #114 Clostridium botulinum & Botulism | Food Safety and Inspection Service

  http://www.fsis.usda.gov/food-safety/foodborne-illness-and-disease/illnesses-and-pathogens/botulism

  C. botulinum spores are often found on the surfaces of fruits and vegetables and in seafood. The organism grows best under low-oxygen conditions and produces spores and toxins. The toxin is most commonly formed when food is improperly processed (canned) at home. […] Botulism is a paralyzing disease affecting the body’s nervous system that is caused by the ingestion of one of the potent neurotoxins produced by C. botulinum bacterium. This neurotoxin is among the most toxic substances known; even microscopic amounts can cause illness. […] Symptoms of botulism usually appear within 12 to 36 hours after eating food containing the neurotoxin, although there have been documented cases that ranged from 4 hours to 8 days. […] The control of foodborne botulism is based almost entirely on thermal destruction (heating) of the spores or inhibiting spore germination into bacteria and allowing cells to grow and produce toxins in foods. To prevent foodborne botulism: Use approved heat processes for commercially and home-canned foods (i.e., pressure-can low-acid foods such as corn or green beans, meat, or poultry). […] One of the most common causes of foodborne botulism is improperly home-canned food, especially low-acid foods such as vegetables and meats. Only a pressure cooker/canner allows water to reach 240 to 250 degrees F, a temperature that can kill the spores.

• #115 FSHN0406/FS104: Preventing Foodborne Illness: Clostridium botulinum

  https://edis.ifas.ufl.edu/publication/FS104

  While fewer cases of foodborne illness are caused by C. botulinum per year than by Salmonella, the death rate from botulism is relatively high, 17.3%, compared to 0.5% for Salmonella. […] Clostridium botulinum is present in both water and soil, so any food that comes into contact with such vectors is a potential hazard. […] Home-canned products, especially of low-acid foods, are attributed to most cases of foodborne botulism because the time and temperature to which the food is heated are often inadequate. […] Improperly handled commercial food products have also contributed to outbreaks in previous years. […] Primary growth-limiting factors for C. botulinum include environmental temperature above 250F (121C) or below 39F (4C); high acidity (pH 4.6); low water activity (lack of available moisture); food preservatives such as nitrite, sorbic acid, phenolic antioxidants, polyphosphates, and ascorbates; a low redox potential (absence of oxygen); and competing microorganisms.

• #116 Home Canning and Botulism | FoodSafety.gov

  https://www.foodsafety.gov/blog/home-canning-and-botulism

  Botulism is a rare but serious illness caused by a toxin that attacks the body’s nerves. […] The toxin is made most often by Clostridium botulinum bacteria. Improperly canned, preserved, or fermented foods can provide the right conditions for the bacteria to make the toxin. […] Low-acid foods are the most common sources of botulism linked to home canning. […] Pressure canning is the only recommended method for canning low-acid foods. […] If you have any doubt whether safe canning guidelines have been followed, do not eat the food.

• #117 Infant Botulism (for Parents) | Nemours KidsHealth

  https://kidshealth.org/en/parents/botulism.html

  Infant botulism is caused by a toxin (a poison) from Clostridium botulinum bacteria, which live in soil and dust. […] One way to reduce the risk of botulism is to not give infants honey or any processed foods with honey before their first birthday. Honey is a proven source of the bacteria.

• #118 Welcome to the Infant Botulism Treatment and Prevention Program

  https://www.infantbotulism.org/general/faq.php

  Infant botulism is the infectious (intestinal) form of botulism, which results when swallowed spores of a particular bacterium (Clostridium botulinum) colonize the baby’s large intestine and produce botulinum toxin in it. […] A baby contracts („gets”) infant botulism by swallowing the botulism spores at a moment in time when the baby’s large intestine is vulnerable to spore germination and toxin production. […] Honey is the one identified and avoidable source of botulinum spores. […] To date, avoiding feeding honey to infants 12 months of age or less is the only known prevention measure for infant botulism. […] The only known prevention measure for infant botulism is to avoid feeding honey to infants 12 months of age or less.

• #119 Botulism: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/213311-overview

  Foodborne botulism typically results from ingestion of toxin in improperly canned or home-prepared food. Sources include environmental spores from soil, dust, or contaminated food products like honey and corn syrup. […] Infant botulism is by ingested C botulinum spores that germinate in the infant’s intestine. Sources include environmental spores from soil, dust, or contaminated food products such as honey and corn syrup. Despite the association with honey, most cases occur without known exposure to it.

• #120 Botulism Prevention | Botulism | CDC

  https://www.cdc.gov/botulism/prevention/index.html

  Common sources of botulism are homemade foods that have been improperly canned, preserved, or fermented. […] Though uncommon, store-bought foods also can be contaminated with botulinum toxin. […] In Alaska, most cases of foodborne botulism have been caused by fermented fish and other aquatic animals. […] New sources of botulism have been found. They include chopped garlic in oil, canned cheese sauce (such as nacho cheese), carrot juice, baked potatoes wrapped in foil. Other sources include improperly stored store-bought products. […] The bacteria that cause botulism can be found in soil and dust. […] They also can be found inside homes on floors, carpets, countertops, and other places even after cleaning. […] Infant botulism can happen if the spores of the bacteria get into an infant’s intestines.

• #121 Botulism Prevention | Botulism | CDC

  https://www.cdc.gov/botulism/prevention/index.html

  Common sources of botulism are homemade foods that have been improperly canned, preserved, or fermented. […] Though uncommon, store-bought foods also can be contaminated with botulinum toxin. […] In Alaska, most cases of foodborne botulism have been caused by fermented fish and other aquatic animals. […] New sources of botulism have been found. They include chopped garlic in oil, canned cheese sauce (such as nacho cheese), carrot juice, baked potatoes wrapped in foil. Other sources include improperly stored store-bought products. […] The bacteria that cause botulism can be found in soil and dust. […] They also can be found inside homes on floors, carpets, countertops, and other places even after cleaning. […] Infant botulism can happen if the spores of the bacteria get into an infant’s intestines.

• #122 Botulism – Epidemiology

  https://www.vdh.virginia.gov/epidemiology/epidemiology-fact-sheets/botulism/

  Wound botulism occurs when botulism spores grow and produce toxin in wounds. […] Most infant botulism cases cannot be prevented because the bacteria that causes this disease are in the soil and dust and can be found inside homes on floors, carpet, and countertops even after cleaning. Honey should not be fed to infants younger than 12 months because it can contain the bacteria that cause infant botulism. […] Wound botulism can be prevented by keeping wounds clean, promptly seeking medical care for infected wounds, and by not injecting drugs. […] Botulism toxin could potentially be used for bioterrorism because it is easy to obtain, transport, and misuse.

• #123 Botulism Types, Symptoms, Causes, Prevention, Treatment

  https://www.medicinenet.com/botulism/article.htm

  Botulism can result in death from respiratory failure. […] Untreated botulism has a mortality rate (death rate) of about 50%. Appropriately treated patients with botulism currently still have a mortality rate of about 3%-5%. […] Yes, botulism prevention is possible. Foodborne botulism has often come from improperly prepared home-canned foods such as asparagus, green beans, beets, and corn. […] Because honey can contain spores of Clostridium botulinum and this has been a source of infection for infants, children less than 12 months of age should not be fed honey. […] Wound botulism can be prevented by promptly seeking medical care for infected wounds or skin cuts and avoiding injectable street drugs. […] The FDA publishes recall lists of commercially produced foods that may contain botulinum toxin. […] Vaccine development for the major human types of botulism neurotoxin is currently being investigated, but there is no vaccine commercially available or approved for public use by the FDA.

• #124 Botulism: Facts and Details | Sedgwick County, Kansas

  https://www.sedgwickcounty.org/health/facts-info-and-statistics/health-information-and-statistics/botulism-facts-and-details/

  Botulism is a muscle-paralyzing disease caused by a toxin made by a bacterium called Clostridium botulinum. […] There are three main types of botulism, all of which can be considered fatal and require immediate medical attention: Foodborne botulism is caused by eating foods that contain the botulism toxin. […] Wound botulism is caused by toxin produced from a wound infected with the bacterium. […] Infant botulism is caused by consuming the spores of the botulinum bacteria, which then grow in the intestines and release toxin. […] Foodborne botulism usually occurs from eating home-canned foods with low acid content, such as asparagus, green beans, beets, and corn. […] Wound botulism can be prevented by promptly seeking medical care for infected wounds.

• #125 Botulism Food Poisoning: It’s Not Just Bulging Cans

  https://www.poison.org/articles/clostridium

  Wound botulism is caused by Clostridium botulinum. […] Botulism can also occur when botulinum type A in Botox and similar products are used for treatment of wrinkles, muscle spasms, eye problems, and other indications. […] Botulism is not contagious, meaning you cannot spread the bacterium or spores from person to person.

• #126 Botulism Prevention | Botulism | CDC

  https://www.cdc.gov/botulism/prevention/index.html

  The spores grow and produce the toxin that causes illness. […] Iatrogenic botulism can happen if too much botulinum toxin is injected for cosmetic reasons, such as for wrinkles. […] It also can happen if too much of the toxin is injected for medical reasons, such as for migraine headaches. […] Adult intestinal colonization (also called adult intestinal toxemia) is a very rare type of botulism. […] People who have health conditions that affect their intestines (gut) might be at higher risk. […] Scientists do not fully understand how a person gets this type of botulism.

• #127 Botulism: Types, Symptoms, Causes, Diagnosis, Treatment

  https://www.health.com/botulism-overview-7547533

  The botulism toxin attaches to nerve terminals that control muscle movement, and this is what causes the common symptoms of botulism like muscle weakness and muscle paralysis. […] Botulism can affect anyone who consumes food infected with the bacteria and/or comes into contact with the bacterias toxin. […] Here are some situations that can increase your risk of getting botulism: […] Consuming damaged or improperly prepared home-canned, preserved, or fermented food […] Improperly storing or refrigerating store-bought food […] Drinking home-made alcohol that has not been processed properly […] Drug consumption that involves the use of used needles/syringes […] Getting excessive Botox injections.

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