Botulism is caused by the toxin produced by the bacteria Clostridium botulinum.

Yes! It’s the same bacteria that produces the neurotoxin that relaxes the hyperkinetic facial lines - laugh lines and crow’s feet, dry up excessively productive sweat glands, and manage hyperactive muscle disorders.

Botulism can be contracted in a variety of ways. Most people are familiar with food derived disease, but you can also contract the disease from wounds especially when there is soil involved and IV drug use. More infrequently you can contract the infection from an inappropriately administered Botox injection.

Major outbreaks of botulism have occurred in infants from the ingestion of contaminated honey, most recently involving “honeyed pacifiers” purchased in Mexico.
In the fast food space there was a death attributed to the toxin in nacho cheese.
In homemade items, the toxin has been implicated in the production of home made wine - pruno and the largest in the US to date occurred in Ohio from a potato salad served at a potluck.

There is also some concern that inappropriately preparing food using the sous vide method can cause development of the toxin. From website - Science Direct

The highest rates of Botulinum occur in Alaska because of the tradition of making fermented products at for use during the cold months. I personally was involved in the care of an Alaskan lady who had eaten contaminated ”stinkheads”, fish prepared in a plastic container, contrary to the traditional methods. She was in critical condition for weeks but thankfully recovered.

Symptoms of the disease can occur within hours or even days after eating the contaminated item and include, vision changes – double or blurred vision, drooping eyelids, slurred speech, difficulty swallowing, difficulty breathing, dry mouth, muscle weakness, and paralysis (the effect exploited in the beauty industry). Infants, when affected will be week and floppy, have a weak cry, a reduced appetite and constipation.

Spores, the inactive form of the bacteria, are heat resistant and can live for a long time, flourishing or “sporulating” to release the disease causing toxin only when the environment is optimal- in low oxygen conditions. The toxin produced by the spores can be destroyed if heated to 85 degrees F, for longer than 5 minutes however.

The bacteria produces 7 distinct toxins which are labeled with letters,( A, B, C [C1, C2], D, E, F, and G). Types A, B, E, and (rarely) F affect humans, while types C and D only affect animals. Derivatives of toxins A & B are used clinically, and are also implicated in causing all reported cases of disease in the U.S.

Cases of botulism are rare, but can increase during the summer months, when picnics and get-togethers abound.

Simple precautions to observe include following safe home canning instructions, refrigerating infused oils and refrigerating prepared foods.

Learn more about Botulinum and how to protect yourself at: https://www.cdc.gov/botulism/general.html