How do you prevent botulism?

Answer 1

BotulismBotulism is the result of ingesting toxin produced by the bacteria Clostridium botulinum. This bacteria is common in soil and therefore may be found on foods after they are harvested. Botulism can also result from a deep wound.

The toxin is produced by the bacteria in anaerobic conditions - conditions of low or no air - and is of particular concern for foods that are canned or stored in oil. In the case of wound botulism, the toxin is produced in deep wounds that are improperly cleaned and treated.

Prevent Botulism: An Introduction

Botulism can be prevented. The recommendations for preventing botulism depend on the type of botulism

Foodborne Botulism Prevention

The conditions under which Clostridium botulinum spores germinate and produce toxin are:

• Absence of oxygen
• Low acidity levels
• Temperatures between 40 and 120 degrees Fahrenheit (4.5 to 49 degrees Celsius).

These conditions can easily develop in improperly stored home-cooked or commercial foods, as well as in canned foods that have not been prepared with proper canning procedures.

Foodborne botulism has often occurred from home-canned foods with low acid content, such as:

• Asparagus
• Green beans
• Beets
• Corn.

However, outbreaks of botulism can also occur from more unusual sources, such as:

• Chopped garlic in oil
• Chile peppers
• Tomatoes
• Improperly handled baked potatoes wrapped in aluminum foil
• Home-canned or fermented fish.

People who engage in home canning should follow strict hygienic procedures to reduce contamination of foods. Some suggestions include:

• Refrigerate oils infused with garlic or herbs
• Keep baked potatoes cooked in aluminum foil hot until they are served, or refrigerate them
• Boil home-canned foods for 10 minutes before eating to ensure safety.

Instructions on safe home canning can be obtained from county extension services or from the U.S. Department of Agricultu

Botulism Prevention in Infants

Because honey can contain spores of Clostridium botulinum, and this has been a source of infection for infants, children less than 12 months old should not be fed honey. Honey is safe for people 1 year of age and older.

Botulism Prevention in Wounds

Botulism can be prevented in wounds by promptly seeking medical care for infected wounds and by not using injectable street drugs.

References: http://www.cdc.gov/ncidod/dbmd/diseaseinfo/botulism_g.htm

Answer 2

Prevent botulism by washing all vegetables and fruits thoroughly. Keep your work surface, knives, and other utensils clean. Change chopping blocks/surfaces and knives when cutting different types of food (do not cut vegetables on the same cutting board you just used for chicken, meat, or fish. Wash your hands frequently when cooking. Heat food to proper temperatures and cool foods to proper temperatures. These are all safeguards in reducing botulism. When canning it is necessary to process foods by hot water bath or pressure canner for the stated time.