Chapter 19 - Botulism

Abstract

The spore-forming bacterium Clostridium botulinum produces a neurotoxin, the ingestion of which causes a neuroparalytic disorder, botulism. The neurotoxin is one of the most potent toxins known to humanity. Its distribution around the world, the heat resistance of the spore, the toxin and the illnesses attributed to the toxin, and the modes of transmission of spores and toxin are well documented. Studies have implicated the toxin in cases of infant deaths, and infant botulism is now the leading cause of botulism in the United States. The toxin is also being used for medicinal purposes for conditions such as blepharospasm, dystonias, and pain syndromes as well as for cosmetic purposes, such as wrinkle removal. Thermal processes for commercially prepared low-acid canned foods have been successful in minimizing outbreaks of C. botulinum and improper home canning of foods continues as a leading cause of foodborne botulism. As the toxin is preformed in foods, C. botulinum growth and therefore toxin production is also controlled by food formulation including high salt concentration, acidity, and preservatives such as sodium nitrite, but demand by consumers for “fresh” packaged, lack of preservatives, and minimally processed foods has introduced new concerns.