Table 2. Attribution analysis of food types and contributing factors of foodborne botulism, China, 2004–2020.

Food types	Contributing factors				Total
	Improper processing	Improper storage	Raw material contamination	Unknown etiology
Stinky tofu	12	9	1	2	24
Dried beef	8	4	5	0	17
Soybean paste stew	6	1	2	0	9
Meat products	3	5	2	1	11
Tempeh	1	6	0	0	7
Mixed food	1	0	0	1	2
Homemade pickles	0	2	0	0	2
Soy products	0	2	0	0	2
Unknown etiology	1	1	0	4	6
Total	32	30	10	8	80