Botulism, paralytic syndrome caused by poisoning by botulinum toxin, a substance produced by Clostridium botulinum bacteria. Botulism results most frequently from the eating of improperly sterilized home-canned foods containing the toxin. Poisoning also
In most food-borne cases of botulism in adults, home-canned foods are responsible. The bacteria that cause botulism exist in dirt and dust as a spore, but this form is inactive and does not produce toxin. When a spore is moved into a low-oxygen environment, however, such as an enclosed...
. Many of us believe that home canned foods are probably not as inherently safe as the data might suggest, because almost everyone cooks the food before serving it. Botulism toxin is destroyed by boiling for 10 minutes. So even if the products were improperly canned, people would still be ...
This is the case with botulism in commercially canned foods. These foods have had a remarkably good record over the last 45 years with approximately 775 billion cans of commercially canned foods being consumed with only four known deaths through 1971. Beginning in 1971, however, botulinal toxin ...
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home-canned, -preserved, or -fermented foods are a major source infant (intestinal) botulism 1, 2, 3, 5 caused by absorption of neurotoxin produced by bacteria colonizing the intestines of infants < 1 year old lack of fully established normal bowel flora at this age thought to permit colon...
are associated with home-canned foods that have not been safely processed. Occasionally, though, commercially processed foods are implicated as the source of a botulism event, including sausages, beef stew, canned vegetables, and seafood products....
Like other cases of food poisoning, proper hygiene and healthy habits during meal preparation can dramatically decrease the likelihood of foodborne botulism. This includes, but is not limited to: Boiling home-canned food for a minimum of 10 minutes prior to consumption. The heat will kill the ba...
Most of the 10 to 30 Botulism outbreaks that are reported annually in the United States are associated with inadequately processed, home-canned foods, but occasionally commercially produced foods have been involved in Botulism outbreaks. When commercial food products are found to be the source of a...
and in severe cases difficulty breathing and even death. People can get botulism by ingesting the toxin through improperly home-canned, preserved, or fermented foods, or though wounds infected with the bacteria. To avoid food-borne botulism, ensure that home-canning and preserving methods follow pr...