Communicable Diseases and Epidemiology
Botulism fact sheet
It is poisoning from eating a toxin formed in food contaminated with the spores of a bacteria called Clostridium botulinum. These spores are widespread in the environment, but are harmless when oxygen is present. They may produce the toxin if they are an environment that contains no oxygen, such as inside a can or jar of improperly canned food.
Symptoms start 12-36 hours and sometimes several days after eating a contaminated food and include:
- blurred vision
- dry mouth
- paralysis of the muscles, especially those muscles that control the face, swallowing, and breathing
- vomiting
- constipation or diarrhea
- Clostridium botulinum spores are common in the soil and can often be found on agricultural products.
- Poorly prepared, home canned vegetables and fruits are the most common source. Toxins are formed when foods are inadequately heated during canning.
- Illnesses have also occurred with commercial products such as potpies, baked potatoes, and sauteed onions and cured foods in airtight packaging.
- Honey can be a source of botulism for infants because honey often contains Clostridium botulinum spores.
- The bacteria can be cultured from the stool (feces), but diagnosis is usually made by identifying the toxin in blood, stool or suspected food.
- Requires immediate medical attention.
- Follow proper home canning techniques (the time, pressure, and temperature required to destroy spores.)
- Never eat food from damaged cans (food cans with slits, holes, dents or bulges).
- Do not feed honey or honey-water to infants.
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key pages
 The Danger Zone
Indicates at which temperatures food should be held to prevent foodborne illnesses.
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 Picnic food safety tips
The bacteria that cause illness grow on moist, usually protein-based foods that are between 41º F and 140º F, so minimize the time you allow these foods to stay at these temperatures.
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Salmonella fact sheet
Salmonellosis is an infection of the intestines caused by a bacteria called Salmonella. Symptoms usually develop 12-72 hours after the bacteria are swallowed.
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