The toxin that causes botulism is the most potent that we know of. Eating an amount of toxin just 1000th the weight of a grain of salt can be fatal, which is why so much effort has been put into keeping Clostridium botulinum, which produces the toxin, out of our food.
The Institute of Food Research on the Norwich Research Park has been part of that effort through studying the bacteria and the way they survive, multiply and cause such harm. In new research, IFR scientists have been mining the genome of C. botulinum to uncover new information about the toxin genes.