Foodborne Botulism Prevention | Medical Algorithm

Are you evaluating a menu for foods with a risk of foodborne botulism?

Yes

Does the menu include?

• relish or salse?

Yes

• chili peppers stored under oil?

Yes

• potatoes baked in aluminum foil?

Yes

• potato salad?

Yes

• sauteed onion stored under butter sauce?

Yes

• garlic stored under oil?

Yes

• fermented beans or cabbage?

Yes

• fermented fish?

Yes

• salted fish?

Yes

• fish eggs?

Yes

• fish soup (bouillabaisse, other)?

Yes

• whale?

Yes

• seal?

Yes

• walrus?

Yes

• beaver tail?

Yes

• meats (game, homemade sausage)?

Yes

• cheese sauce?

Yes

Were the foods?

• heated to 120°C or pressure cooked before canning or storage?

Yes

• stored with low salt and low sugar at a pH > 4.6?

Yes

• stored with an anaerobic atmosphere at room temperature or warmer?

Yes

• heated to 100°C more than 10 minutes before serving?

Yes

Evaluation

Results

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Interpretation and Description

References

Next Steps in Evaluation

Diagnosis

Therapy

Specialty

Objective

ICD-10

Risk Factors for Foodborne Botulism

Purpose: To identify foods that may become contaminated with botulinum toxin and which can result in foodborne botulism.