food-borne botulism

food-borne botulism

See botulism.
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Clinical features of types A and B food-borne botulism.
Food-borne botulism is also known as "classical" botulism, as it was the first form of the disease described in literature.
Food-borne botulism is thought to be an uncommon clinical condition in India and is rarely reported.
Food-borne botulism usually results from ingestion of food that has become contaminated with spores in an anaerobic environment.
After nearly six months in a Portland hospital, recovering from a bout with food-borne botulism that left him paralyzed but fully alert, McKinney returned to Eugene on Friday and was admitted to Sacred Heart Medical Center.
Fewer than 30 cases of food-borne botulism are reported each year in the United States.
Botulinum neurotoxins, known primarily for causing cases of food-borne botulism, are produced by the bacterium Clostridium botulinum and the related species Clostridium baratii and Clostridium butyricum.
Two days after the whale was found, a physician reported three suspected cases of food-borne botulism.
Alaska was chosen as a test location for evaluation on patients with potential botulinum toxin exposure (botulism) since the state has the highest incidence of food-borne botulism in the United States.
Food-borne botulism is exceedingly rare in the United States, mainly because most people eat fresh food or food that's been properly preserved.
Food-borne botulism in Alaska, 1947-1985: epidemiology and clinical findings.

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