Abstract

CERESER, Natacha Deboni et al. Foodbourne botulism. Cienc. Rural [online]. 2008, vol.38, n.1, pp. 280-287. ISSN 0103-8478.  http://dx.doi.org/10.1590/S0103-84782008000100049.

Foodbourne botulism occurs after ingestion of preformed toxins produced by the Clostridium botulinum, which has been considered one of the most potent known one. The disease, acquired after ingestion of various kinds of foods, has acute character, and provokes gastrointestinal and neurologic symptoms. Homemade canned foods are those that represent higher risk to human health. Processed meat products are frequently associated with botulism outbreaks, mainly sausages, ham and pates. Dairy and canned food, as well as fermented foods, also may be related with this disease. Still, botulism may be caused by toxin production in deep wound, named wound botulism; and after ingestion of honey contaminated with spores by infants, named infant botulism.

Keywords : Clostridium botulinum; foodbourne botulism; infant botulism.