Abstract
Botulism is a neuromuscular paralytic disease in humans and animals resulting from the actions of botulinum neurotoxins (BoNTs), which are produced by Clostridium botulinum and rare strains of Clostridium butyricum and Clostridium baratii. BoNTs are the most poisonous toxins known for humans and vertebrate animals and are almost unique among foodborne toxins in being highly toxic by the oral route. C. botulinum produces endospores that are resistant to many food processing conditions and to antimicrobials in foods. Under permissive conditions, C. botulinum can grow and form BoNT, which on consumption causes botulism. C. botulinum produces seven serotypes of BoNTs (A, B, C1, D, E, F, and G), which are distinguished by neutralization of toxicity in mice using homologous antisera prepared against the purified toxins. In the United States, C. botulinum and BoNTs are categorized as tier 1 select agents, the most dangerous group of biological agents, and high-security laboratory facilities and rigorously trained personnel are required to experiment with C. botulinum and quantities (>1 mg) of BoNTs that qualify it as a select agent. Outbreaks of botulism are considered a public health emergency and lead to rapid regulatory and industry responses.
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