DAVID E. ROGERS, M.D.
The clinical syndrome produced by the ingestion of foodstuffs containing botulinum toxin has been recognized for over 200 years. In the late 1700's and early 1800'S, South German physicians adopted the term "botulismus" for the unusual and often fatal poisoning that occasionally followed the ingestion of spoiled sausage in the Kingdom of Würtemberg (botulus = sausage) (1). During the same era, Russian workers described a similar illness which was labelled "ichthyosismus" because of its frequent association with the ingestion of smoked or pickled fish (2).
The emerging science of bacteriology that led to the definition of so many of the
DAVID E. ROGERS. Botulism, Vintage 1963. Ann Intern Med. 1964;61:581–588. doi: 10.7326/0003-4819-61-3-581
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Published: Ann Intern Med. 1964;61(3):581-588.
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