answers: soil and water
context: Botulism Botulism is a rare and potentially fatal illness caused by a toxin produced by the bacterium "Clostridium botulinum". The disease begins with weakness, blurred vision, feeling tired, and trouble speaking. This may then be followed by weakness of the arms, chest muscles, and legs. Vomiting, swelling of the abdomen, and diarrhea may also occur. The disease does not usually affect consciousness or cause a fever. Botulism can be spread in several different ways. The bacterial spores which cause it are common in both soil and water. They produce the botulinum toxin when exposed to low oxygen levels and certain </s> fungus remains in a semi-dormant state in plant debris until the next growing season. Infected seed may be stored with healthy seed and infect a new crop. Infection can be minimised by the destruction of plant debris at the end of the season, the avoidance of sites recently used for faba bean crops and the selection of cultivars with a high level of resistance to the disease. Fungicides can be used but for best results the crop should be carefully monitored, the pathogen should be accurately identified and the crop sprayed with the correct product at the optimum time. The </s> levels, as well as smoked fish stored at too high a temperature, presents a risk, as does improperly canned food. Food-borne botulism results from contaminated food in which "C. botulinum" spores have been allowed to germinate in low-oxygen conditions. This typically occurs in home-canned food substances and fermented uncooked dishes. Given that multiple people often consume food from the same source, it is common for more than a single person to be affected simultaneously. Symptoms usually appear 12–36 hours after eating, but can also appear within 6 hours to 10 days. Wound botulism results from the contamination of a wound
question: where is the bacteria that causes botulism often present