Botulism 101: Types, Causes, Symptoms, Complications, Treatment, And Prevention

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Foodborne Botulism

Photo Credit: TheGeorgiaStraight

Botulism is not spread from person to person. Instead, this conditions develops due to individuals eating food contaminated with the bacteria. The bacteria form spores, which are small, single-cell bodies that germinate and grow in new organisms. Inadequately home-canned foods that contain low acid content, such as beets, corns, potatoes, green beans, and asparagus, are the most at risk for contamination and thus, the development of foodborne botulism. Foods that have not been pasteurized or are lightly preserved such as salted, fermented, and smoked meat and fish may also be risky.

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Foodborne Botulism

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