757 Laboratory Safety

Botulism

However, botulinum toxins are currently among the most common compounds explored by terrorists for use as biological weapons. Botulinum neurotoxins, the causative agents of botulism, are HHS/CDC select agents.

In the United States an average of 110 cases of botulism are reported each year. Botulism is a muscle-paralyzing disease caused by a toxin made by a bacterium called Clostridium Botulinum. Botulinum toxins are some of the most poisonous substances known. Miniscule quantities are capable of producing disease in humans.

Foodborne Disease

Foodborne illnesses are caused by viruses, bacteria, parasites, toxins, metals, and prions (microscopic protein particles). Symptoms range from mild gastroenteritis to life-threatening neurologic, hepatic and renal syndromes.

They are contracted from eating contaminated food or beverages. Illnesses include foodborne intoxications and infections, which are often incorrectly referred to as food poisoning. There are more than 250 different foodborne diseases including: Botulism, Brucellosis, Campylobacter enteritis, Escherichia coli, Hepatitis A, Listeriosis, Salmonellosis, Shigellosis, Toxoplasmosis, Viral gastroenteritis, Taeniasis and Trichinosis.

The quality of food, and controls used to prevent foodborne diseases, are primarily regulated by the US Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC), and local public health authorities. These diseases may be occupationally related if they affect the food processors (e.g., poultry processing workers), food preparers and servers (e.g., cooks, waiters), or workers who are provided food at the worksite. Foodborne disease is addressed in specific standards for the general and construction industries.

For more information on foodborne disease see OSHA's Foodborne Disease topics page.

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