TY - CHAP M1 - Book, Section TI - BOTULISM A1 - Anderson, Ilene B. A2 - Olson, Kent R. A2 - Anderson, Ilene B. A2 - Benowitz, Neal L. A2 - Blanc, Paul D. A2 - Clark, Richard F. A2 - Kearney, Thomas E. A2 - Kim-Katz, Susan Y. A2 - Wu, Alan H. B. PY - 2018 T2 - Poisoning & Drug Overdose, 7e AB - German physicians first identified botulism in the late 18th century when patients developed an often fatal disease after eating spoiled sausage. Five distinct clinical syndromes are now recognized: food-borne botulism, infant botulism, wound botulism, adult intestinal colonization, and iatrogenic botulism. Food-borne botulism, the best-known form, results from ingestion of preformed toxin in improperly preserved home-canned vegetables, fish, or meats. In the last few decades, noncanned foods have also been reported to cause food-borne botulism. Examples include fresh garlic in olive oil, sautéed onions, beef or turkey pot pie, baked potatoes, potato salad, smoked whitefish, turkey loaf, untreated well water, home-fermented tofu, turkey stuffing, and "pruno" (an alcoholic beverage illicitly brewed in prison settings). SN - PB - McGraw-Hill Education CY - New York, NY Y2 - 2024/03/29 UR - accessmedicine.mhmedical.com/content.aspx?aid=1179990855 ER -