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"How long canned goods last depends on the type of canned food," said Hutchings. Low-acid foods like meat, soups, ... a deadly food poisoning caused by the bacteria Clostridium botulinum.
C. botulinum is commonly associated with bulging canned food; bulging, misshapen cans can be due to an internal increase in pressure caused by gas produced by bacteria. [ 6 ] C. botulinum is responsible for foodborne botulism (ingestion of preformed toxin), infant botulism (intestinal infection with toxin-forming C. botulinum ), and wound ...
When a canned food is sterilized insufficiently, most other bacteria besides the C. botulinum spores are killed, and the spores can germinate and produce botulism toxin. [30] Botulism is a rare but serious paralytic illness, leading to paralysis that typically starts with the muscles of the face and then spreads towards the limbs. [ 31 ]
The toxin is the protein botulinum toxin produced under anaerobic conditions (where there is no oxygen) [37] by the bacterium Clostridium botulinum. [38] Clostridium botulinum is a large anaerobic Gram-positive bacillus that forms subterminal endospores. [39] There are eight serological varieties of the bacterium denoted by the letters A to H.
GREEN BAY — Snapchill LLC, of Green Bay, is recalling 242 canned coffee products over concerns its production methods could lead to the growth and production of the deadly botulinum toxin in low ...
Symptoms of botulism usually appear within 12 to 36 hours after exposure to the toxin and can include fatigue, blurred vision and difficulty swallowing and speaking.
However, there have been examples of poor manufacture (underprocessing) and poor hygiene allowing contamination of canned food by the obligate anaerobe Clostridium botulinum, which produces an acute toxin within the food, leading to severe illness or death. This organism produces no gas or obvious taste and remains undetected by taste or smell.
Though it has been suggested that the reason for using nitrite-containing curing salt is to prevent botulism, a 2018 study by the British Meat Producers Association determined that legally permitted levels of nitrite have no effect on the growth of the Clostridium botulinum bacteria that causes botulism, in line with the UK's Advisory Committee ...