Botulism， one of the bacterial foodborne diseases with a high fatality rate in China， is characterized by symmetric descending flaccid paralysis. In China， botulism is predominantly caused by types A， B， and E of Clostridium botulinum （C. botulinum）， with the primary sources of intoxication being homemade fermented bean products， as well as air-dried beef and mutton. The incidence of botulism exhibits distinct regional characteristics， which are closely associated with the contamination rate of C. botulinum spores in soil and local dietary habits. This article reviews the contamination status of C. botulinum and the epidemiological features of foodborne botulism in China from 1958 to 2024， aiming to furnish evidence for the prevention and control of this disease.