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Botulism

What is foodborne botulism or Clostridium botulinum?

Foodborne botulism is a disease (actually a foodborne intoxication) caused by toxins produced by the growth of the baterium Clostridium botulinum. Foodborne botulism is a severe type of food poisoning caused by the ingestion of foods containing a potent toxin that affects the nervous sytem. The toxin can be destroyed if food is boiled (212° F or 100°C) for 10 minutes or longer. Although the incidence of the disease is low, the mortality rate is high if the patient is not treated immediately and properly. Onset of symptoms usually occurs 18 to 36 hours after ingestion of the food containing the toxin, although onset has varied from 4 hours to 8 days.

Most of the 10 to 30 outbreaks reported annually in the United States are associated with inadequately processed, home-canned foods, but occasionally commercially produced foods have been involved in outbreaks. Sausages, meat products, canned vegetables and seafood products are the most frequent vehicles for foodborne botulism in humans.

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  • Article History
    • Revision Date: 6/22/2010

Foodborne Pathogens

Food Safety Tip of the Day

Marinating mandate

IAFP - cross contamination icon

Sauce that is used to marinate raw meat, poultry, or seafood should not be used on cooked foods, unless it is boiled before applying. The raw meat, poultry, or seafood may have illness-causing bacteria present on the surface, which could contaminate the marinade. Bringing the marinade to a rolling boil will kill any pathogens that may be present.

Source: Partnership for Food Safety Education

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Foodborne Pathogen of the Day

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