Botulism, though rare in the U.S., remains a serious foodborne illness arising from improper food safety measures, with fatalities still possible from home-prepared goods.
The toxin responsible for botulism affects the body's nerves, resulting in potentially life-threatening conditions such as muscle paralysis and respiratory failure, although treatment is available.
Historically, major outbreaks have prompted significant changes in food safety regulations, highlighting the importance of awareness and proper handling to prevent botulism incidents.
Instances of botulism often stem from home-canned or improperly stored foods, as the bacteria thrives in low-acid, anaerobic conditions, making it undetectable by sight or taste.
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