Description and identification:Clostridium botulinum is a kind of bacteria responsible for botulism. It is a rod-shaped, Gram-positive bacteria. There are 7 types of toxins caused by C.botulinum, AG, but only 4 of these toxins are known to cause disease in humans: A, B, E, and F. Only type A is universal throughout the world. Toxin G is encoded in the plasmid unlike the others which are encoded in the bacterial chromosome. The particularity of the C. Botulinum type is that it can only produce its toxin during sporulation. Clostridium botulinum will only become active when environmental conditions are suitable, but otherwise Clostridium botulinum endospores will remain "dormant" in contaminated food. This type of bacteria is maintained at a low pH, between 4.8 and 7, because this organism cannot grow in the presence of oxygen. Clostridium botulinum is very difficult to grow in the laboratory due to its living conditions. History: The history of botulism began in 1735, when the disease was linked to German sausage. The German doctor named Muller derived the name botulism from the Latin word meaning sausage. In 1895, the bacteria Clostridium botulinum was first isolated, and in 1944 the neurotoxin it produces was isolated by Dr. Edward Schantz. The toxin named BoNTA in 1949 thought was proven in the 1950s to block neuromucleuar transmissions by blocking the release of acetylcholine from motor nerve endings. Even though the toxic botulsim is one of the most toxic substances known to man and bacteria has been used as a weapon, it has also been used for medicinal purposes. In 1980, Dr. Scott first used the toxin to treat strabismus, and in December 1989, BOTOX was approved by the United States Food and Drug Administration (FDA)........mid paper......ed in epidemics lately. Commercially produced canned foods like salmon experienced two separate outbreaks of botulism in the 20th century. Type E botulism was discovered in smoked fish, which also caused a major outbreak during the 20th century. Additionally, sautéed onions, chopped bottled garlic, and potato salad made from baked potatoes used in restaurants have been responsible for a large number of botulism outbreaks over the past 20th century. century. Researchers recently discovered a new type of botulinum toxin in 40 years, and in a very rare move. They keep all the information current so that no one can get it in a laboratory before an effective antitoxin can be established. Until now, Clostridium botulinum was known to produce all seven types of toxins that already exist. All cause paralysis by delaying neurotransmitters in humans and animals. The latest toxin was discovered in 1970.