Death results from respiratory and cardiac failure. C is necessary. Toxin is formed at neutral pH - so this is not a problem in acid foods unless molds reduce the acid content 6. Types A,B,E toxin produced by different strains. Type A is the most virulent.
Tasting can produce death.
Most prevalent in Western states. The organisms produces proteolytic enzymes which makes spoilage more easily detected. Organisms often found in marine or lake sediments so outbreaks often involve seafood. Endospores are less heat resistant. Nonproteolytic so spoilage isn't as easily detected.