RT Book, Section
A1 Anderson, Ilene B.
A2 Olson, Kent R.
SR Print(0)
ID 55975575
T1 Chapter 35. Botulism
T2 Poisoning & Drug Overdose, 6e
YR 2012
FD 2012
PB The McGraw-Hill Companies
PP New York, NY
SN 978-0-07-166833-0
LK accessmedicine.mhmedical.com/content.aspx?aid=55975575
RD 2022/08/14
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,  and  turkey  stuffing.