美国食品药品局细菌分析手册（BAM）第17章：肉毒梭菌（2001年1月版）BAM Chapter 17 Clostridium botulinum

Clostridium botulinum is an anaerobic, rod-shaped sporeforming bacterium that produces a protein with characteristic neurotoxicity. Under certain conditions, these organisms may grow in foods producing toxin(s). Botulism, a severe form of food poisoning results when the toxin-containing foods are ingested. Although this food illness is rare, its mortality rate is high; the 962 recorded botulism outbreaks in the United States from 1899 to 1990 (2) involved 2320 cases and 1036 deaths. In outbreaks in which the toxin type was determined, 384 were caused by type A, 106 by type B, 105 by type E, and 3 by type F. In two outbreaks, the foods implicated contained both types A and B toxins. Due to a limited number of reports, type C and D toxins have been questioned as the causative agent of human botulism. It is suspected that these toxins are not readily absorbed in the human intestine. However, all types except F and G, which have not been as studied thoroughly, are important causes of animal botulism.

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