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This acute form of poisoning results from the ingestion of a toxin produced by Clostridium botulinum. Progressive paralysis descends from the brain stem to the skeletal muscles and is often fatal. This germ grows in improperly sealed non-acid canned foods, such as fish or beans, which have been cooked insufficiently to destroy all germs.

Outbreaks have been seen from commercially processed fish, tuna, peppers, and soups. It is impossible to tell that a food is infected by the taste. However, boiling a home-canned food for ten minutes will destroy the toxin completely. Because of the threat of respiratory failure, a person suspected of having botulism should be hospitalized. Artificial respiratory support may be required for a long time. Because of the current mortality rate of 25%, the primary prevention through proper canning procedures and food preservation is vital.

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