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Clostridial Neurotoxins pp 55–75Cite as

Botulism: The Present Status of the Disease

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Part of the book series: Current Topics in Microbiology and Immunology ((CT MICROBIOLOGY,volume 195))

Abstract

Botulism is a very serious foodborne illness, often fatal, and characterized by neuroparalytic signs and symptoms. Early observations found an association with consumption of sausages, and thus the name botulism (derived from botulus, Latin for sausage) was given to the disease (Smith and Sugiyama 1988). Foodborne botulism is the result of ingestion of food containing neurotoxin produced by Clostridium botulinum. The disease may also result from toxin produced in vivo by organisms growing in an infected wound (wound botulism) or colonizing the intestinal tract (infant botulism).

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  1. Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control and Prevention, Atlanta, GA, 3033, USA

    C. L. Hatheway

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  1. C. L. Hatheway
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  1. Dipartimento di Scienze Biomediche Sperimentali, Università degli Studi di Padova, Via Trieste, 75, 35121, Padova, Italia

    Cesare Montecucco

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Hatheway, C.L. (1995). Botulism: The Present Status of the Disease. In: Montecucco, C. (eds) Clostridial Neurotoxins. Current Topics in Microbiology and Immunology, vol 195. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-85173-5_3

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  • DOI: https://doi.org/10.1007/978-3-642-85173-5_3

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