日本肉毒中毒首次报告于1951年,由日本传统的腌鱼制品(Izushi)引起的。随后共报告96次由食品引起的内毒中毒,患者达483例,死亡率达23.4％(见表1)。这些中毒均发生于北海道或东北地区,当地有制作腌鱼制品的习惯,中毒的型别均为E型毒素。该型中毒现已少见。因腌鱼制品受到严格限制,仅在冬季及卫生良好条件下才许制作。 1984年日本曾发生一次芥末藕根引起的A型肉毒中毒暴发,该种食品曾由食品商业公司生产,用抽 Japanese botulism was first reported in 1951 by the Japanese traditional Izushi. A total of 96 food poisoning poisonings were subsequently reported, reaching 483 patients with a mortality rate of 23.4% (Table 1). These poisonings occurred in Hokkaido or northeast China, where there is a habit of making cured fish products. All the poisoned types are Type E toxins. This type of poisoning is now rare. Because of salted fish products are subject to strict restrictions, only in winter and good health conditions may be produced. In 1984, there had been an outbreak of botulinum type A poisoning caused by mustard root in Japan, which was once produced by a food commercial company,