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Botulism can occur in many vertebrates and invertebrates. Botulism has been reported in such species as rats, mice, chicken, frogs, toads, goldfish, aplysia, squid, crayfish, drosophila and leeches. [95] Death from botulism is common in waterfowl; an estimated 10,000 to 100,000 birds die of botulism annually. The disease is commonly called ...
Botulism is often the result of bacteria found in food; they thrive in home-canned food, especially, per the Mayo Clinic. Oftentimes, botulism results from homemade food that hasn’t been stored ...
Spores of Clostridium botulinum can survive cooking at 100 °C (212 °F), [5] and, in the anaerobic neutral pH storage environment, result in botulism. Often when making potted meat, the meat of only one animal was used, [3] [2] although other recipes, such as the Flemish potjevleesch, used three or four different meats (animals).
Botulinum toxin can be destroyed by holding food at 100 °C for 10 minutes; however, because of its potency, this is not recommended by the USA's FDA as a means of control. [42] Botulism poisoning can occur due to preserved or home-canned, low-acid food that was not processed using correct preservation times and/or pressure. [43]
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Clostridium botulinum can produce botulinum toxin in food or wounds and can cause botulism. This same toxin is known as Botox and is used in cosmetic surgery to paralyze facial muscles to reduce the signs of aging; it also has numerous other therapeutic uses.
One person has died and eight people have been hospitalized after an outbreak of botulism in a restaurant in the French city of Bordeaux, according to a statement from France’s public health ...