Editing Botulism (section)

=== Food ===
Toxin that is produced by the bacterium in containers of food that have been improperly preserved is the most common cause of food-borne botulism. Fish that has been pickled without the salinity or acidity of brine that contains [[acetic acid]] and high [[sodium]] levels, as well as smoked fish stored at too high a temperature, presents a risk, as does improperly canned food.<ref>{{cite journal |last1=Dolman |first1=Claude E. |title=Type E (fish-borne) botulism: a review |journal=Japanese Journal of Medical Science and Biology |date=1957 |volume=10 |issue=6 |page=383-395 |doi=10.7883/yoken1952.10.383}}</ref>

Food-borne botulism results from contaminated food in which ''[[Clostridium botulinum|C. botulinum]]'' spores have been allowed to germinate in low-oxygen conditions. This typically occurs in improperly prepared home-canned food substances and fermented dishes without adequate salt or acidity.<ref>{{cite web |title=About Botulism |url=https://www.cdc.gov/botulism/about/index.html |website=CDC |access-date=5 January 2025 |language=en-us |date=16 May 2024}}</ref> Given that multiple people often consume food from the same source, it is common for more than a single person to be affected simultaneously. Symptoms usually appear 12–36 hours after eating, but can also appear within 6 hours to 10 days.<ref>{{cite web | title = Facts About Botulism | url = http://www.bt.cdc.gov/agent/botulism/factsheet.asp | work = Emergency Preparedness and Response | publisher = [[Centers for Disease Control and Prevention]] | date = 14 October 2001 | access-date = 2 July 2011 | url-status = dead | archive-url = https://web.archive.org/web/20110705125238/http://www.bt.cdc.gov/agent/botulism/factsheet.asp | archive-date = 5 July 2011 }}</ref>

No withdrawal periods have been established for cows affected by Botulism. Lactating cows injected with various doses of Botulinum toxin C have not resulted in detectable Botulinum [[neurotoxin]] in milk produced.<ref>{{Cite journal |last1=Moeller |first1=Robert B. |last2=Puschner |first2=Birgit |last3=Walker |first3=Richard L. |last4=Rocke |first4=Tonie |last5=Galey |first5=Frank D. |last6=Cullor |first6=James S. |last7=Ardans |first7=Alex A. |date=November 2003 |title=Determination of the Median Toxic Dose of Type C Botulinum Toxin in Lactating Dairy Cows |journal=Journal of Veterinary Diagnostic Investigation |volume=15 |issue=6 |pages=523–526 |doi=10.1177/104063870301500603 |pmid=14667014 |doi-access=free }}</ref> Using [[mouse bioassay]]s and [[immunostick ELISA test]]s, botulinum toxin was detected in whole blood and serum but not in milk samples, suggesting that botulinum type C toxin does not enter milk in detectable concentrations.<ref>{{Cite journal |last1=Moeller |first1=R.B. |last2=Puschner |first2=B. |last3=Walker |first3=R.L. |last4=Rocke |first4=T.E. |last5=Smith |first5=S.R. |last6=Cullor |first6=J.S. |last7=Ardans |first7=A.A. |date=June 2009 |title=Short communication: Attempts to identify Clostridium botulinum toxin in milk from three experimentally intoxicated Holstein cows |journal=Journal of Dairy Science |language=en |volume=92 |issue=6 |pages=2529–2533 |doi=10.3168/jds.2008-1919|pmid=19447984 |doi-access=free }}</ref> Cooking and pasteurization denatures botulinum toxin but does not necessarily eliminate spores. Botulinum spores or toxins can find their way into the dairy production chain from the environment.<ref>{{cite journal |last1=Lindström |first1=Miia |last2=Myllykoski |first2=Jan |last3=Sivelä |first3=Seppo |last4=Korkeala |first4=Hannu |title=Clostridium botulinum in Cattle and Dairy Products |journal=Critical Reviews in Food Science and Nutrition |date=19 March 2010 |volume=50 |issue=4 |pages=281–304 |doi=10.1080/10408390802544405 |pmid=20301016 }}</ref> Despite the low risk of milk and meat contamination, the protocol for fatal bovine botulism cases appears to be incineration of carcasses and withholding any potentially contaminated milk from human consumption. It is also advised that raw milk from affected cows should not be consumed by humans or fed to calves.<ref>{{Cite journal |last1=Frye |first1=Elisha A. |last2=Egan |first2=Christina |last3=Perry |first3=Michael J. |last4=Crouch |first4=Esther E. |last5=Burbank |first5=Kyle E. |last6=Kelly |first6=Kathleen M. |date=September 2020 |title=Outbreak of botulism type A in dairy cows detected by MALDI-TOF mass spectrometry |journal=Journal of Veterinary Diagnostic Investigation |volume=32 |issue=5 |pages=722–726 |doi=10.1177/1040638720943127 |pmid=32715936 |pmc=7488966 }}</ref>

There have been several reports of botulism from [[pruno]] wine made of food scraps in prison.<ref>{{cite journal |last1=Adams |first1=Laura E. |last2=Yasmin |first2=Seema |last3=Briggs |first3=Graham |last4=Redden |first4=Kore |last5=Silvas |first5=Suzanne |last6=Anderson |first6=Shoana |last7=Weiss |first7=Joli |last8=Tsang |first8=Clarisse A. |last9=Henke |first9=Evan |last10=Francies |first10=Jessica |last11=Herrick |first11=Kristen |last12=Lira |first12=Rosa |last13=Livar |first13=Eugene |last14=Thompson |first14=Gerald |last15=Sunenshine |first15=Rebecca |last16=Robinson |first16=Byron F. |last17=Bisgard |first17=Kristine M. |last18=Komatsu |first18=Kenneth K. |title=Alcohol Production, Prevention Strategies, and Inmate Knowledge About the Risk for Botulism From Pruno Consumption in a Correctional Facility—Arizona, 2013 |journal=Journal of Correctional Health Care |date=October 2015 |volume=21 |issue=4 |pages=335–342 |doi=10.1177/1078345815599763 |pmid=26285594 |pmc=5549268 }}</ref><ref>{{cite journal |last1=Williams |first1=Benjamin T. |last2=Schlein |first2=Sarah M. |last3=Caravati |first3=E. Martin |last4=Ledyard |first4=Holly |last5=Fix |first5=Megan L. |title=Emergency Department Identification and Critical Care Management of a Utah Prison Botulism Outbreak |journal=Annals of Emergency Medicine |date=July 2014 |volume=64 |issue=1 |pages=26–31 |doi=10.1016/j.annemergmed.2013.10.027 |pmid=24331717 }}</ref><ref>{{cite journal |last1=Rao |first1=Agam K. |last2=Walters |first2=Maroya |last3=Hall |first3=Julia |last4=Guymon |first4=Colleen |last5=Garden |first5=Richard |last6=Sturdy |first6=Pauline |last7=Thurston |first7=Diana |last8=Smith |first8=Lori |last9=Dimond |first9=Melissa |last10=Vitek |first10=Dagmar |last11=Bogdanow |first11=Linda |last12=Hill |first12=Mary |last13=Lin |first13=Neal H. |last14=Luquez |first14=Carolina |last15=Griffin |first15=Patricia M. |title=Outbreak of Botulism Due to Illicit Prison-Brewed Alcohol: Public Health Response to a Serious and Recurrent Problem |journal=Clinical Infectious Diseases |date=2018 |volume=66 |issue=suppl_1 |pages=S85–S91 |doi=10.1093/cid/cix936 |jstor=26524925 |pmid=29293937 |doi-access=free }}</ref> In a Mississippi prison in 2016, prisoners illegally brewed alcohol that led to 31 cases of botulism. The research study done on these cases found the symptoms of mild botulism matched the symptoms severe botulism though the outcomes and progression of the disease were different.<ref>{{cite journal |last1=Marlow |first1=Mariel |last2=Edwards |first2=Leslie |last3=McCrickard |first3=Lindsey |last4=Francois Watkins |first4=Louise K. |last5=Anderson |first5=Jannifer |last6=Hand |first6=Sheryl |last7=Taylor |first7=Kathryn |last8=Dykes |first8=Janet |last9=Byers |first9=Paul |last10=Chatham-Stephens |first10=Kevin |title=Mild Botulism From Illicitly Brewed Alcohol in a Large Prison Outbreak in Mississippi |journal=Frontiers in Public Health |date=24 August 2021 |volume=9 |doi=10.3389/fpubh.2021.716615 |doi-access=free |pmid=34504830 |pmc=8421542 }}</ref>