To understand the subject of poison and its historical significance, let's travel back to the early 19th century in Germany. During this time, unexplained food poisoning and deaths were linked to undercooked sausages. Scientists named the suspected poisonous substance “botulinum toxin” based on the Latin word “botulus” meaning sausage. Subsequent research revealed that this potent toxin is produced by an anaerobic bacteria called “Clostridium botulinum”. In the early years of canned food production, botulinum poisonings occasionally occurred due to technical inadequacies and poorly sterilized canned products. However, thanks to advancements in technology and medicine, we now possess a comprehensive understanding of Botox's mechanism of action, and an anti-venom is available if needed. The issue of botulinum poisonings from canned foods is now a thing of the past.