Clostridium botulinum, the organism that causes botulism, produces a nerve toxin in the body that can lead to paralysis and death if not treated. Three forms of botulism exist -- food-borne, wound and infant botulism. Prevention of food-borne botulism depends on safe food-handling practices and consumer education about potential sources of the bacteria. Because the food item that infects one person remains available to others, the Centers for Disease Control and Prevention notifies the public about outbreaks.
Honey
Don't give honey to a child less than age one because Clostridium botulinum spores in the food may grow and multiply in the large intestine, causing constipation, weakness without loss of consciousness, poor muscle tone, weak cry, respiratory distress, poor feeding and weak sucking, MayoClinic.com states. Unlike food-borne botulism, honey doesn't contain preformed toxins. Exposure may also come from water and soil.
Home-Canned Food
Home-canned, low-acid foods such as asparagus, beans, corn, beets and green beans often become contaminated with Clostridium botulinum if not prepared properly, according to the Merck Manual. Home-canned fish and meat may also cause botulism. Fermented foods may also cause outbreaks, especially traditional Alaska Native dishes made of whale, beaver, seal and fermented fish, according to the Centers for Disease Control and Prevention. At least one case of home-fermented tofu causing botulism was reported in California in 2006, states the Centers for Disease Control and Prevention.
Commercially-Prepared Foods
Commercially-prepared foods account for about 10 percent of food-borne botulism cases, according to the Merck Manual. Vegetables, fruits, fish and condiments cause the most frequent cases of botulism. But beef, milk products, poultry, pork and other foods may also cause the illness. Even restaurant foods that haven't been canned, including patty-melt sandwiches, foil-wrapped baked potatoes and garlic in oil may cause outbreaks.
