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Foodborne botulism is a potentially deadly condition that’s caused by eating food contaminated with botulinum ... For people preparing canned foods at home, this is especially important, he says.
Botulism in peppers served at the Trini and Carmen restaurant in Pontiac, Michigan, caused the largest outbreak of botulism poisonings in the United States up to that time. The peppers were canned at home by a former employee. [11] Fifty-nine people were sickened. [12]
Foodborne botulism is the rarest form, accounting for only around 15% of cases (US) [54] and has more frequently resulted from home-canned foods with low acid content, such as carrot juice, asparagus, green beans, beets, and corn. However, outbreaks of botulism have resulted from more unusual sources.
Foodborne botulism can also cause vomiting, nausea, stomach pain and diarrhea, according to the CDC. No illnesses have been reported associated with the recalled products, the company said.
The CDC recommends refrigerating homemade oils “made with garlic or herbs” — and throwing away any unused portions after four days — to reduce your chances of getting food-borne botulism.
Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to create a vacuum seal and kill the organisms that would create spoilage.
According to the World Health Organization (WHO), consumption of the bacteria of concern, clostridium botulinum, can cause food-borne botulism—a rare but potentially fatal type of food poisoning ...
C. botulinum is responsible for foodborne botulism (ingestion of preformed toxin), infant botulism (intestinal infection with toxin-forming C. botulinum), and wound botulism (infection of a wound with C. botulinum). C. botulinum produces heat-resistant endospores that are commonly found in soil and are able to survive under adverse conditions. [2]