Botulism cases are rare (with only around 1,000 reported worldwide each year) but the illness can cause muscle paralysis, respiratory failure, and death if untreated. Symptoms often appear within 12 to 72 hours and may include blurred vision, slurred speech, muscle weakness, and fatigue.
How to reduce your risk of botulism:
- Be cautious with low-acid foods: Homemade oils infused with herbs or vegetables should be refrigerated and consumed within four days, per the CDC.
- Avoid damaged canned goods: Never eat food from bulging, dented, or leaking containers.
- Use proper pressure canning: Only a pressure canner can reach the temperatures needed to destroy C. botulinum spores in low-acid foods like vegetables and meats.
- Acidify tomatoes: When preserving tomatoes, add bottled lemon juice or citric acid to keep pH at or below 4.6.
- Heat thoroughly: Cooking food above 85°C for at least five minutes destroys botulinum toxin.
- Refrigerate promptly: Keep perishable foods chilled at 4°C or below and never leave them out for more than two hours (or one hour in hot weather).
Health officials stress that botulinum toxin cannot be seen, smelled, or tasted; and even tiny amounts can be lethal. Their advice: when in doubt,Continue reading…
