Causes of Botulism food poisoning
Primary Cause of Botulism food poisoning
The primary cause of Botulism food poisoning is the result:
- at any time, from exposure to toxins, poisons, environmental, or other substances.
- of eating food from an animal infected with an infectious agent, or from food that is contaminated from the food handler (who is infected with Botulism food poisoning), or from contaminated soil or water, or from toxins produced by an infectious organism.
Botulism food poisoning Causes: Risk Factors
The following conditions have been cited in various
sources as potentially causal risk factors
related to Botulism food poisoning:
Botulism food poisoning: Related Medical Conditions
To research the causes of Botulism food poisoning, consider researching the causes of these
these diseases that may be similar, or associated with Botulism food poisoning:
Botulism food poisoning: Causes and Types
Causes of Types of Botulism food poisoning: Review the cause informationfor the various types of Botulism food poisoning:
Causes of Broader Categories of Botulism food poisoning: Review the causal information about the various more general categories of medical conditions:
Botulism food poisoning as a symptom:
Conditions listing Botulism food poisoning
as a symptom may also be potential underlying causes of Botulism food poisoning.
Our database lists the following as having
Botulism food poisoning as a symptom of that condition:
What causes Botulism food poisoning?
Causes: Botulism food poisoning:
Eating contaminated food, even only a very small amount.
FDA Bad Bug Book (Excerpt)
The types of foods involved in botulism vary according to food preservation and eating habits in different regions. Any food that is conducive to outgrowth and toxin production, that when processed allows spore survival, and is not subsequently heated before consumption can be associated with botulism. Almost any type of food that is not very acidic (pH above 4.6) can support growth and toxin production by C. botulinum. Botulinal toxin has been demonstrated in a considerable variety of foods, such as canned corn, peppers, green beans, soups, beets, asparagus, mushrooms, ripe olives, spinach, tuna fish, chicken and chicken livers and liver pate, and luncheon meats, ham, sausage, stuffed eggplant, lobster, and smoked and salted fish.
(Source: FDA Bad Bug Book)
Botulism: DBMD (Excerpt)
A potent neurotoxin produced from
Clostridium botulinum, an anaerobic, spore-forming
bacterium. (Source: excerpt from Botulism: DBMD)
Botulism: DBMD (Excerpt)
Foodborne botulism follows ingestion
of toxin produced in food by C. botulinum. The most
frequent source is home-canned foods, prepared in an unsafe
manner. (Source: excerpt from Botulism: DBMD)
Related information on causes of Botulism food poisoning:
As with all medical conditions,
there may be many causal factors.
Further relevant information on causes of Botulism food poisoning may be found in: