Which foodborne illness is associated with a high risk of death?

Botulism is associated with a high risk of death due to the potent toxin produced by the bacteria Clostridium botulinum. This toxin can affect the nervous system, leading to paralysis and, if left untreated, respiratory failure. The severity of botulism symptoms, along with its potential to cause mortality, particularly in vulnerable populations such as infants and the elderly, underscores its classification as a foodborne illness with a high mortality risk.

In contrast, while other pathogens like Salmonella and Listeriosis can lead to serious health issues, they generally have a lower risk of death compared to botulism. Norovirus, although highly contagious and causing widespread outbreaks, typically results in gastrointestinal symptoms and is not known for a high mortality rate. Thus, botulism's lethal potential, through its neurotoxic effects, distinctly highlights its association with an elevated risk of death among foodborne illnesses.