a toxin produced by the bacteria Clostridium botulinum
spread
Person–to–person spread does not occur. A person must ingest contaminated food that has not been properly cooked or reheated after the toxin has been produced by the bacteria.
incubation
12–36 hours after ingestion, but sometimes not for several days
symptoms
blurred or double vision, general weakness, poor reflexes, difficulty swallowing or breathing, and sometimes death
communicability
not spread from person to person
prevention
Identified sources of infant botulism, such as honey, should not be fed to infants. All canned and preserved foods should be properly processed and prepared.
treatment
Hospital care is necessary. Antitoxin is given in certain cases of food–borne botulism, but not in cases of infant botulism.
