The primary difference between infant and adult botulism lies in the cause and mechanism of infection: adults typically get botulism from ingesting the pre-formed Clostridium botulinum toxin in contaminated food, while infants get sick from ingesting the bacterial spores, which then grow and produce the toxin inside their immature digestive tracts.
| Feature | Infant Botulism | Adult Botulism (Foodborne) |
|---|---|---|
| Primary Cause | Ingestion of bacterial spores, which then colonize the intestines and produce toxin internally. | Ingestion of pre-formed toxin already present in contaminated food. |
| Age Group | Exclusively in infants, typically under 1 year old (most cases under 6 months). | Occurs in children over 1 year old and adults. |
| Mechanism | The infant’s immature gut microbiome and natural defenses cannot prevent the spores from germinating and growing. | The mature digestive system in older children and adults has natural defenses (established intestinal flora) that prevent colonization by the bacteria. |
| Common Sources of Spores | Honey (avoid in infants under 1 year), soil, and dust. | Improperly canned/preserved low-acid foods, fermented fish, or other contaminated foods. |
| Symptom Onset | Gradual, appearing between 3 and 30 days after exposure. | Usually rapid, within 12 to 48 hours after eating contaminated food. |
| Initial Symptoms | Constipation, poor feeding, lethargy, weak cry, loss of head control (“floppy baby syndrome”). | Double/blurred vision, drooping eyelids, difficulty swallowing/speaking. |
Note: A rare form called adult intestinal toxemia (or colonization) botulism can occur in adults with compromised gut health (due to conditions, surgery, or antibiotic use), and its mechanism is similar to that of infant botulism.
Marler Clark, The Food Safety Law Firm, is the nation’s leading law firm representing victims of Botulism outbreaks. The Botulism lawyers of Marler Clark have represented thousands of victims of Botulism and other foodborne illness outbreaks and have recovered over $900 million for clients. Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation. Our Botulism lawyers have litigated Botulism cases stemming from outbreaks traced to carrot juice, pesto, cheese and chili. If you or a family member became ill with Botulism after consuming food and you’re interested in pursuing a legal claim, contact the Marler Clark Botulism attorneys for a free case evaluation.
William “Bill” Marler has been a food safety lawyer and advocate since the 1993 Jack-in-the-Box E. coli Outbreak which was chronicled in the book, “Poisoned” and in the recent Emmy Award winning Netflix documentary by the same name. Bill work has been profiled in the New Yorker, “A Bug in the System;” the Seattle Times, “30 years after the deadly E. coli outbreak, A Seattle attorney still fights for food safety;” the Washington Post, “He helped make burgers safer, Now he is fighting food poisoning again;” and several others.
Dozens of times a year Bill speaks to industry and government throughout the United States, Canada, Europe, Africa, China and Australia on why it is important to prevent foodborne illnesses. He is also a frequent commentator on food litigation and food safety on Marler Blog. Bill is also the publisher of Food Safety News.