Food safety and foodborne pathogenic microorganisms are one of the major public health problems in the globalizing world. Food-borne botulism, incidence of which is the highest among other forms of the disease is a rare but fatal disease resulting in paralyses. The illness is caused by Clostridium botulinum, and rarely, by botulinal toxin-producing strains of Clostridium butyricum or Clostridium baratii and the resulted from oral intake of contaminated food products. Today, satisfactory implementation of the food safety systems such as hazard analysis critical control point (HACCP), good manufacturing practices (GMP) and good hygiene practices (GHP) by commercial enterprises engaged in food production plays an important role, in lowering of the risk of botulism to minimum level. Homemade and industrial types of canned foods which does apply ideal production and preservation methods, or traditional food products are important in terms of food-borne botulism outbreaks/cases for public health.