How to Eliminate Potential Botulism

Eliminating and preventing potential botulism requires attention to food preparation, wound disinfection and infant care. Botulism is caused by clostridium botulinum--a bacterium that produces botulism toxin. Clostridium botulinum can stay dormant until it has the right environment to grow and release the botulism toxin. There are four types of botulism that can cause disease in humans. The three most common forms are food-borne, wound and infant botulism. Botulism toxin causes paralysis and can be fatal.

Instructions

1. Sanitize home canning equipment and food before canning. Home-canned goods are one of the main sources of botulism toxin. Sterilize all cans and lids, and keep them stored in temperatures less than 95 degrees F. Botulism toxin thrives in low-oxygen, hot environments.

2. Peel and blanch all fruits and vegetables before canning--especially root crops or those growing under the soil. Washing fruits and vegetables will not remove all of the clostridium botulinum, or botulism toxin.

3. Strictly follow processing times for home canning. Different methods and cooking times are specific to the quantity, acid level and type of foods. The right cooking and processing times will destroy the most microorganisms, including clostridium botulinum.

4. Cook home-canned foods thoroughly before eating. Heat foods to boiling for about 10 minutes to eliminate potential botulism.

5. Avoid giving honey to infants. Honey is a common source of botulism toxin for children under 1 year old. Honey has clostridium botulinum spores that, if ingested, can thrive in babies' intestinal tracts.

6. Seek medical attention for wounds. Dirt containing botulism toxin can contaminate the wound, leading to serious complications.

7. Don't inject street drugs. Shared and dirty needles can be the source of many serious diseases, including wound botulism.

References

• Centers for Disease Control
• USDA Canning Guide