infectious diseases
Botulism
Prevention of Botulism
Because even minute amounts ofC. botulinumtoxin can cause serious illness, all materials suspected of containing toxin require special handling. Correct canning and adequate heating of home-canned food before serving are essential. Canned foods showing evidence of spoilage and swollen or leaking cans should be discarded. Toxoids once available for active immunization of people working withC. botulinumor its toxins are no longer manufactured because of frequent local reactions and lack of prolonged immunogenicity. New recombinant toxin vaccines are under investigation. Details regarding specimen collection and handling can be obtained from state health departments or the CDC. Immunity toC. botulinumtoxin does not develop after infection. 