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<i>Clostridium botulinum</i> (CB) is a Gram-positive anaerobic bacterium and a significant cause of food spoilage. Foodborne botulism occurs worldwide every year and even lead to death from respiratory distress in severe cases after eating botulism-contaminated food. The pathogenicity of CB lies in its ability to produce a potent neurotoxin, “botulinum toxin (BTX)”, for which eight different subtypes have already been isolated so far. Botulinum toxin type A (BTX-A) is widely used to treat critical clinical issues due to its good affinity and tolerability. Studies have shown that BTX-A injections effectively treat myofascial pain, inflammatory pain, and neuropathic pain. The current article mainly reviews the latest research progress using BTX-A in pain treatment during two years.

Food safety is related to all aspects of human life, and the quality of food has a profound impact on people's lives and health. Acrylamide is a chemical pollutant produced by the Maillard reaction in baked goods such as potato chips, bread, and cookies. Studies have shown that acrylamide has neurotoxicity, carcinogenicity, reproductive toxicity, genotoxicity, and hepatosplenic toxicity in humans. However, the carcinogenicity of acrylamide in humans is still controversial, and it is unclear whether there is a significant correlation between human exposure to acrylamide and cancer incidence. This review aims to explore the latest research on the human health hazards of acrylamide and prevent or reduce the hazards of acrylamide to humans by detection methods, risk assessment, and mitigation measures to ensure people's food safety.