In food-borne botulism, home-canned or home-processed foods (particularly vegetables) are commonly implicated, with commercially canned foods involved infrequently. Outbreaks usually involve only one or two people, but may affect dozens. In infant botulism, honey and corn syrup have been implicated ...
a disease of the nervous system caused by botulin developments in spoiled foods eaten by animals and man; a variety of bacterial food poisoning. See also:Poison a toxic condition caused by a neurotoxin in improperly canned or preserved food. ...
A badly dented or rusted can. A cracked jar. A jar with a bulging lid. A previously unopened jar with a loose lid. An exploding can. Any container that spurts out liquid when it is being opened is bad. A loud hissing sound when opening the can. Canned food with a foul odor....
Speaking of canned foods, herbed oils and baked potatoes, the best way to avoid botulism when canning your own food is to pressure cook the foods you plan to can at 250 degrees for at least 30 minutes. Also, consider boiling home-canned foods for 10 minutes before serving them. If you...