Not all, but always, botulism is due to home-canned foods. Such condition is foodborne botulism.
Eating foods contaminated with the botulism toxin will lead to a serious illness. You cannot see, smell, or taste botulinum toxin, but taking even a small taste of food containing this toxin can be deadly.
When home canners did not follow canning instructions such as
- using pressure canners
- ignoring signs of food spoilage
- unawares getting botulism from improperly preserving vegetables
the spores are still alive in the sealed container. Then the bacteria could multiply and produce the toxin.
Specifically speaking, the bacteria Clostridium botulinum is anaerobic, meaning they live and grow in low oxygen conditions. Therefore, a sealed can is the perfect place for them to multiply.
Therefore, when making canned food at home, pay attention to low-acid foods and follow all specified home-canning processing instructions meticulously. As soon as you find symptoms of botulism, call your doctor right away.
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