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- W4298717529 abstract "The survival of Clostridium botulinum spores in improperly processed foods varies considerably with pH and temperature. The greatest risk arises from commercial or home-prepared condiments, vegetables, non-acid fruits and preserved raw fish. Clinical problems with botulism arise from the rapidity of development, unexpected manifestations involving the autonomic nervous system, including paralytic ileus, gastric dilatation and hypotension, and the need to ensure ventilation." @default.
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- W4298717529 date "1990-04-01" @default.
- W4298717529 modified "2023-09-29" @default.
- W4298717529 title "Human botulism." @default.
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