Abstract
During the eighteenth century, consumption of improperly preserved or stored meat and blood sausages gave rise to botulism with general muscle paralysis and many deaths in Germany. Justinus Kerner was the first to link these cases to the presence of a toxin or poison in the sausages in anaerobic conditions. He concluded that the toxin acts on the motor nerves and the autonomic nervous system and that it is strong and lethal even in small doses.
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Boone, B., De Boulle, k. (2015). Botulinum Toxin in Aesthetic Medicine. In: Katsambas, A.D., Lotti, T.M., Dessinioti, C., D’Erme, A.M. (eds) European Handbook of Dermatological Treatments. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-45139-7_110
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