Risk Factors for Botulism food poisoning
List of Risk Factors for Botulism food poisoning
The list of risk factors mentioned for Botulism food poisoning in various sources includes:
Risk factors discussion:
Most of the 10 to 30 outbreaks that are reported annually in the United States are associated with inadequately processed, home-canned foods, but occasionally commercially produced foods have been involved in outbreaks. Sausages, meat products, canned vegetables and seafood products have been the most frequent vehicles for human botulism.
The organism and its spores are widely distributed in nature. They occur in both cultivated and forest soils, bottom sediments of streams, lakes, and coastal waters, and in the intestinal tracts of fish and mammals, and in the gills and viscera of crabs and other shellfish.
(Source: FDA Bad Bug Book)
About risk factors:
Risk factors for Botulism food poisoning are factors that do not seem
to be a direct cause of the disease,
but seem to be associated in some way.
Having a risk factor for Botulism food poisoning
makes the chances
of getting a condition higher but does
not always lead to Botulism food poisoning.
Also, the absence of any risk factors
or having a protective factor does not necessarily
guard you against getting Botulism food poisoning.
For general information and a list of risk factors,
see the risk center.