Thermoduric mesophiles are often responsible for spoilage of improperly canned foods
The most notable is botulism, which is caused by a toxin produced by a soil bacterium, Clostridium botulinum.This appears most frequently when commerical cans of food are rusted, dented or damaged, and in home canning. It is also found in honey. The normal cooking process may not destroy all of the spores.Medically, botulinum toxin (botox) is used for deliberate muscle paralysis in cosmetic surgery.
Acetylcholine
I would strongly suggest that you don't. Canned food is susceptible to many pathogens. If in doubt, throw it out.
Food poisoning in canned foods is very rare if the can is sealed completely. Canned foods have low moisture contents and a much longer shelf life than fresh food. The aluminium can also seals off any harmful pathogens. Of course, if there is a slight opening in the can, pathogens may get inside and cause contamination, which may ultimately result in food poisoning.
Yes fungi can be found in canned food that is left open for sometime.
catiminatd food or water
Botulinum toxin prevents the release of acetylcholine at the neuromuscular junction, leading to muscle weakness and paralysis. Improperly canned food can provide an environment for the growth of Clostridium botulinum bacteria, which produce this toxin. Ingestion of this toxin can result in botulism, a potentially life-threatening condition.
Clostridium botulinum can cause botulism, a serious illness that can lead to symptoms such as muscle weakness, paralysis, and difficulty breathing. This toxin produced by the bacteria can be found in contaminated food, particularly improperly processed canned goods.
You think probable to a preservative.
Most canned foods don't have an exact expiration date. Unless they were improperly canned, they are not degrading in the same way uncanned food does - but they will deteriorate in nutrition and quality. If the can has a best-by date on it, try to use it before then. If not, try to use it within a year of purchase. If home-canned, try to use it before the next harvest. As always, check canned goods for signs of spoilage before using them.
Clostridium botulinum causes food intoxication, not food infection. The bacteria produce botulinum toxin in improperly preserved or canned foods. When ingested, the toxin can lead to a potentially serious illness called botulism.