Clostridium botulinum is an anaerobic, gram-positive, sporeforming, rod-shaped bacterium that produces neurotoxic proteins called botulinum toxins (Nigam and Nigam, 2010). Foodborne poisoning cases of botulinum toxins were first observed in eighteenth-century Europe, and the condition was termed 'sausage poisoning' or botulism as 'Botulus' means sausage in Latin (Kerner, 1817). Depending on the type of illness caused by botulinum toxins, C. botulinum strains are divided into four different groups. Bacterial groups I and II are associated with the human illness, group III is associated with illness in animals, and group IV is not related to any illness (Nawrocki et al., 2018). So far, depending on the serological properties of the toxins, at least seven different types (A-G) of botulinum toxins have been identified from different C. botulinum strains (Nawrocki et al., 2018). Botulinum toxins A, B, and F are produced by group I bacteria, and toxins B, D, and E are produced by group II bacteria (Lindström and Korkeala, 2006). Botulinum toxin types A, B, and E have been identified as the most common neurotoxins causing human poisoning, whereas toxin types C and D are rarely associated with human toxicities; type F causes minimal human toxicity (Hodowanec and Bleck, 2015). In addition to C. botulinum, several other strains of bacteria can produce botulinum toxins, e.g.