Introduction
Botulism is a rare but serious foodborne illness caused by the bacterium Clostridium botulinum. The bacteria are found in soil and can survive, grow, and produce a toxin in low-oxygen (anaerobic) conditions. Home-canned foods are a common source of botulism, although the risk of contamination is low if you follow recommended canning procedures.
Botulism poisoning can cause paralysis (muscle weakness) and even death. However, most people recover with early treatment. If you think you or someone you know has botulism poisoning, see your doctor or go to the emergency room immediately. You should also call your local health department or the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to report the case and get more information.
What is botulism?
Botulism is a foodborne illness that can be deadly. It is caused by a toxin made by the bacterium Clostridium botulinum. The toxin can attack the nervous system and cause paralysis.
Botulism can occur in canned foods that are not processed correctly. If you eat food from a can that has the toxin in it, you may get sick. Symptoms of botulism include weakness, trouble speaking or swallowing, and paralysis of your muscles.
If you think you may have botulism, seek medical help right away. Botulism is treated with an antitoxin that must be given as soon as possible after you start having symptoms.
You can prevent botulism by canning food correctly and storing canned food safely.
How common is botulism in home canning?
Botulism is a serious and potentially fatal foodborne illness. However, it is relatively rare, and home canned foods are only a small part of the overall problem. According to the Centers for Disease Control and Prevention (CDC), there are an average of 145 cases of botulism each year in the United States. Of these, about 15 percent are foodborne, and of those, home canned foods account for less than 10 percent.
While botulism is very serious, it is also very rare. If you follow basic food safety guidelines when canning at home, you can help keep your family safe.
How can botulism be prevented in home canning?
botulism is a rare but serious form of food poisoning that can be caused by eating food that has been contaminated with the botulinum toxin. This toxin is produced by the bacterium Clostridium botulinum, and can be found in soil and dust. When food contaminate with this toxin, it can cause severe neurological symptoms, including muscle weakness and paralysis.
Botulism can be prevented by using proper canning techniques, such as boiling canned food for at least 10 minutes before eating it. It is also important to make sure that any canned food that you eat is from a reputable source. If you are unsure about the safety of a particular product, you should contact the manufacturer for more information.
Conclusion
While botulism is a serious and potentially deadly illness, it is also relatively rare. There are only about 110 cases of botulism reported in the United States each year, and only about 15 of those are from home-canned foods. Most of the cases that do occur are in children under the age of one, or in adults over the age of 60.
So while you should be cautious when home canning, there’s no need to be unduly worried. As long as you follow safe canning practices, the chances of you or your family getting botulism are very small.