Botulism fact sheet

Key facts

  • Botulism is a rare but serious illness that causes paralysis. 
  • Children under the age of 12 months are most at risk of infection. 
  • Botulism can occur following the ingestion of contaminated food, soil or dust. 
  • ​Care should be taken when canning fruit, vegetables and meat at home.​

Last updated: 02 February 2026
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​​​​​​​What is botulism?

Botulism is a rare but serious illness that can make a person very unwell and cause paralysis. Botulism occurs when toxins made by Clostridium botulinum bacteria attach to a person’s nerves. 

C. botulinum is found in soil and agricultural products, and less commonly has been found in the ocean and in the gut of some animals. People can be infected by the bacteria, which then makes the toxin inside the person, or they can be directly affected by the toxin.  

There are different types of botulism based on the way the toxin gets into the body. 

Botulism can occur in a person of any age but is most common in children under 12 months of age. This is called infant botulism. Botulism is a serious illness and can result in death if not treated.

What are the symptoms?

The symptoms of infant botulism include constipation, loss of appetite, weak suck, weak cry and muscle weakness, including poor head control.  
 
Early symptoms of botulism in children and adults (not infants) include weakness, extreme tiredness and dizziness usually followed by blurred vision, dry mouth and difficulty swallowing. Nausea and vomiting may also occur. These symptoms may worsen to paralysis of the arm muscles and continue down the body to the trunk and legs. Paralysis of breathing muscles can be fatal. Most people recover from botulism if they are diagnosed and treated early. 

Immediately call Triple Zero (000) or go to a hospital emergency department if you or your child have any of these serious symptoms of botulism.

How is it spread?

Botulism can result from:
  • Foodborne botulism: eating food that has been contaminated with the toxin and has not been heated enough to kill the toxin. This is more likely to occur with fermented, salted or smoked fish or meat products and home canned or bottled vegetables and fruits. Symptoms start between a few hours to a few days after eating the food.
  • Infant botulism: swallowing food, dust or soil that contains the bacteria, which then produces the toxin. This can rarely occur in adults but most commonly occurs in children aged less than 12 months of age because their gut has not developed enough to fight the bacteria. Raw honey has been shown to cause infant botulism.  
  • Wound botulism: a wound being contaminated with the bacteria. Wounds can become contaminated when they come in contact with contaminated soil or marine sediment. Symptoms can take up to two weeks to start. Wound botulism has been associated with recent injecting drug use in parts of Europe and North America where black tar heroin has been found to be contaminated with the bacteria, but it is unclear if there is any association in Australia.
  • Iatrogenic botulism: mistakes in the injection of botulinum toxin (e.g. Botox®, Dysport®) used for cosmetic or therapeutic purposes. It can take up to two weeks after an injection for symptoms to start.
  • Inhalational botulism: breathing in botulinum toxin through an accidental (e.g. laboratory error) or intentional event. Symptoms can develop from hours to a week after breathing in the toxin.
Botulism is not known to spread from person to person.  

Who is at risk?

Children under 12 months of age are most at risk of getting botulism from bacteria that enters their gut. Older children and adults are not usually affected because they have natural defences in the gut to prevent production of the toxin but adults with suppressed immune systems or bowel problems may be at risk. 
 
People who eat home canned fruit, vegetables or meats are at risk of acquiring botulism from food.  
 
People who have injections of the toxin for cosmetic or therapeutic purposes (e.g. Botox®, Dysport®) are at risk of iatrogenic botulism if mistakes are made in the injection or an unlicensed product is used. 

People with open wounds that are not properly cleaned and people who inject drugs are at risk of wound botulism.  


How is it prevented?

People who preserve their own fruit, vegetables or meats should take special care with cooking temperatures, container sterilisation and salt and acidity levels to prevent bacteria from growing. Discard all canned foods that show any signs of being spoiled or are out of date. 
 
Avoid giving honey to babies less than 12 months of age and take care when preparing, handling and storing foods for babies. Refer to the infant botulism fact sheet​ for more information on botulism in infants.
 
Always wash any wounds thoroughly with soap (or detergent) and running water. 

Botulinum toxin used for cosmetic or therapeutic injections should only be prescribed and administered by a registered health practitioner who is trained and authorised to inject medicines. For more information, go to the Aust​​ralian Health Practitioner Registration Agency website​​​​​.

For people who inject drugs, it is important to always use clean injecting equipment. Sterile injecting equipment can be obtained across NSW. See the NSW Needle and Syringe Program ​​page for information on outlets.

How is it diagnosed?

A doctor can diagnose botulism based on symptoms. Identification of the toxin in blood or faeces (poo) can also confirm the doctor’s diagnosis. But tests of blood or faeces do not always find the toxin, and this does not mean the person does not have botulism. 

How is it treated?

Botulism can be treated with an antitoxin. Hospitalisation is usually required. Intensive care with mechanical ventilation (machines that help you breathe) may be needed if the breathing muscles have been affected. Infants may require immunoglobulin, which is a blood product, to help them recover. Recovery can take weeks to months, even with treatment. ​

What is the public health response?

Laboratories and hospitals are required to notify cases of botulism to the local public health unit. Public health units investigate possible cases to identify the source and prevent further cases. 
 
For further information please call your local public health unit on 1300 066 055.

Call Triple Zero (000) if it’s a life-threatening emergency.


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Current as at: Monday 2 February 2026
Contact page owner: One Health