How can you avoid botulism?

Botulism is a rare but serious form of food poisoning caused by the bacterium Clostridium botulinum, which produces a potent neurotoxin. This bacterium grows in oxygen-poor environments, such as poorly preserved foods, and the toxin can cause paralysis.

Use proper methods when canning foods such as vegetables and meats. A pressure steamer is essential because it reaches the temperatures needed to kill Clostridium botulinum. Add acids such as vinegar or lemon juice to low-acid foods such as tomatoes to help prevent bacterial growth.

Ensure delicate foods (such as boiled potatoes or garlic in oil) are properly refrigerated to prevent bacterial growth. Check canned foods for signs of spoilage such as bulging lids, leaks, or an unpleasant odor.

Reheat canned foods at 80-100°C for 10 minutes before eating. Wash fruits and vegetables thoroughly before canning or processing. Although vacuum-sealing is convenient, it can remove oxygen, creating an anaerobic environment in which botulism bacteria can thrive.

Practice proper wound care and avoid unsanitary conditions for injuries. In intravenous drug users, needle contamination can lead to wound botulism.

Honey can contain spores of Clostridium botulinum, which can lead to botulism in babies because their immune systems are not yet fully developed.

Source: https://www.who.int/news-room/fact-sheets/detail/botulism

Author: Prof. Dr. Dirk Devroey - Latest update: 2024-09-29 - Copyright: Clinifacts 2025