Botulism

All forms of botulism can be fatal and are considered medical emergencies. Foodborne botulism can be especially dangerous as a public health problem because many people can be poisoned from a single contaminated food source.

In the United States for example an average of 110 cases of botulism are reported each year. Of these, approximately 25% are foodborne, 72% are infant botulism, and 3%
are wound botulism. Outbreaks of foodborne botulism involving 2 or more people occur during most years and are commonly caused by eating from contaminated home-canned foods.

SYMPTOMS
ONSET
- Vomiting
- Constipation
- Diarrhea

LATER
- Fatigue
- Weakness
- Vertigo
- Blurred vision

SOURCES
- Animals
- Vegetables
- Soil
- Water

FOODS INVOLVED
- Under-processed foods
- Temperature-abused stored foods
- Canned low-acid foods
- Untreated garlic-and-oil products

PREVENTION
- Do not attempt to use home-canned products
- Use careful time temperature control for sous vide and bulky foods