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.

More Information on Botulism:

• Foodborne Pathogenic Microorganisms and Natural Toxins 1992 (Bad Bug Book)

• Botulism - Centers for Disease Control and Prevention (CDC)

Food Safety Project Director
Catherine H. Strohbehn, PhD, RD, CFSP
HRIM Extension Specialist
Adjunct Associate Professor
Hotel, Restaurant, and Institution Management
Iowa State University

Consumer and Processing Food Safety and Science
Sam Beattie, PhD
Food Safety Extension Specialist
Department of Food Science and Human Nutrition
Iowa State University Extension

• Article History
• Revision Date: 8/18/2009