Botulism is a rare disease caused by the bacteria Clostridium Botulinum. The bacteria produce a toxin that affects the nervous system that can be fatal without immediate medical attention. Food intoxication, or ingestion of toxin, is the most common method of infection, while wound infections tend to be less common.
Botulism has been a major issue in food preparation and storage. The bacteria are able to survive in oxygen-free environments like cans and airtight containers by forming spores that allow them to survive harsh environments. The bacteria grow in these environments and produce toxins harmful when ingested even in microscopic amounts. These toxins are also used for cosmetic purposes like Botox.
Foodborne Botulism
Improper canning and preservation techniques are the most common cause of botulism. If the proper heat and time is not applied–pressure cooking at 250 degrees Fahrenheit for 30 minutes– bacteria grow and produce toxins that are harmful.
The list of foods commonly contaminated are vegetables like canned corn, peppers, green beans, soups, beets, asparagus, mushrooms, ripe olives, stuffed eggplant and spinach. Seafood and meat items include tuna fish, lobster, smoked and salted fish, chicken and chicken livers, liver pate, luncheon meats, ham and sausage.
Apart from canning, vacuum sealing is another type of food packaging that may also harbor botulism. By wrapping food tightly in plastic, oxygen is removed, which allows bacteria to grow. This is common with vegetables and is the reason why supermarkets use loose packaging to let in oxygen.
Infant Botulism
When infants are less than 1 year old, their digestive systems are not well developed. In this case, infants consume food that contains bacterial spores that colonize the intestinal tract and produce toxin, or intestinal toxemia botulism. Foods harboring spores are raw honey and corn syrup.
Safety and Prevention
Always inspect food packaging for any type of damage like punctures and tears.
Never buy foods that have been thawed and refrozen.
Never buy swollen, gassy cans or anything spoiled.
Always buy frozen food from reputable dealers that are frozen solid and observe the use by and sell by dates on the packaging.
Inspect products and do not use anything discolored, moldy or has a bad odor. Avoid products that spurt liquid or foam when opened.
Never taste the product if one is in any doubt, as this could be dangerous.
Following preparation instructions to ensure safety.
If one comes in contact with contaminated food at home, it is recommended the utensils be scrubbed and throw away items such as sponges and cloths that come into contact. Hands should be washed thoroughly and clothes laundered.
All suspected food should be reported to the local health department.
