The status of botulism as a world health problem

The author reviews the international literature and brings up to date the published statistical data on botulism-a disease which, owing to its spectacular nature and high case-fatality rate, appears to occupy a place out of proportion to its frequency as a cause of death in some regions.Without exception, botulism is caused by carelessness in the preparation and preservation of vegetable and animal foods. Local customs of eating such food uncooked, in the form of salads, watery conserves, poorly cured or inadequately smoked pork and salted fish products create the botulism problem.The risk of botulism exists wherever the telluric incidence of Type A, B, and E spores is high. Surveys to appraise the extent of Clostridium botulinum in the soils of Asia and Africa are urgently needed so that the magnitude of the potential problem in these areas can be properly evaluated.Food processors must not relax in the use of properly calculated thermal processes now available for every food commodity. Agencies that promote or give instruction in preservation of food in the home should be thoroughly familiar with the most effective, practical, and inexpensive methods of preventing botulism.