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Abstract
Foodborne illness is a continuing public-health concern, ranging from short-lived gastrointestinal upset to severe, life-threatening disease. Food poisoning may result from bacteria, viruses, parasites or toxins entering food during production, storage, preparation or serving. Botulism is a particularly serious form of foodborne intoxication caused by botulinum neurotoxin, most often associated with improperly processed or stored preserved foods.
References
1. World Health Organization. Botulism. Fact sheet. 25 September 2023. https://www.who.int/news-room/fact-sheets/detail/botulism
2. World Health Organization. Five Keys to Safer Food. https://www.who.int/activities/promoting-safe-food-handling/five-key-to-saferfood
3. Centers for Disease Control and Prevention. Symptoms of Botulism. Updated 1 March 2024. https://www.cdc.gov/botulism/signs-symptoms/index.html
4. Centers for Disease Control and Prevention. Food Safety: Preventing Food Poisoning. https://www.cdc.gov/food-safety/prevention/index.html
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