ost transmission is foodborne.
erson-to-person transmission doesnot occur.
Toxin produced in improperly prepared meat, vegetables, fruits
spores not killed by boiling, survive inadequate pressure sterilization
germinate in foods, vegetative cells produce toxin
no visible spoilage, bad taste.
Spores germinate in animal carcasses or rotting vegetation
produce enough toxin to cause disease outbreaks in ruminants, horses, mink, fowl
carnivores, swine, fish occasionally affected
Types A-G, antigenically distinct.
Strains divided in two parts based on physiological difference i.e.proteolytic cause food spoilagenon proteolytic without obvious spoilage.
Toxins are divided into 4 groups:Group
type A, B & F food spoilageGroup
type B, E & F - non-proteolytic and may be present in foods withoutobvious spoilage.Group
Type A- 54%, Type B- 15%, Type E- 27%
reported in animals only
Type G in soil samples only
Types A, B, E and F (rarely) cause botulism in humans (
Type E-producing strains are marine inhabitants
ortality rate: A 75%, others 20%.
Humans likely susceptible to all types.