HUMAN NUTRITION

Detailed explanation-1: -The toxin is made most often by Clostridium botulinum bacteria. Improperly canned, preserved, or fermented foods can provide the right conditions for the bacteria to make the toxin. You cannot see, smell, or taste the toxin, but taking even a small taste of food containing it can be deadly.

Detailed explanation-2: -Home-canned vegetables are the most common cause of botulism outbreaks in the United States. From 1996 to 2014, there were 210 outbreaks of foodborne botulism reported to CDC. Of the 145 outbreaks that were caused by home-prepared foods, 43 outbreaks, or 30%, were from home-canned vegetables.

Detailed explanation-3: -Botulism is a life-threatening disease caused by the ingestion of a potent neurotoxin produced during growth of the C. botulinum bacteria. This neurotoxin is among the most toxic substances known; even microscopic amounts can cause illness or death. In the past, botulism was linked primarily to home-canned foods.

Detailed explanation-4: -A type of bacteria called Clostridium botulinum produces the toxin. Botulism can occur as the result of food or wound contamination. The condition can also occur when bacterial spores grow in the intestines of infants. In rare cases, botulism can also be caused by medical treatment or bioterrorism.