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Foodborne Illnesses Listed by Category Below
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Summary Background
Clinical
Features (symptoms) Diagnosis
and Control Route
of transmission Foods
to avoid Risk
Groups Treatment
& Prevention |
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| Botulism is an acute syndrome of neuromuscular poisoning caused by a toxin secreted by a bacterium called Clostridum botulinum. | |||||
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| The most common sources of botulism are home canned foods which account for the majority of cases.ÊVegetables, fish, fruits and condiments are the most commonly identified sources, however beef, milk products, pork, poultry and other foods have been known to harbor the bacteria also.ÊHoney may contain botulism spores | |||||
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