infections
Botulism
Prevention of Botulism
Thorough cooking or heating of food Appropriate storage and handling of food The spores ofClostridium botulinumare highly resistant to heat and may survive boiling for several hours. However, the toxins are readily destroyed by heat. Stored foods can cause botulism if they were inadequately cooked before they were stored. The bacteria can produce some toxins at temperatures as low as 37.4° F (3° C), a typical refrigerator temperature, so refrigerating food does not automatically make it safe. The following measures can help prevent foodborne botulism: Cooking food at 176° F (79.9° C) for 30 minutes, which almost always destroys toxins Discarding canned foods that are discolored or smell spoiled or are swollen or leaking Following thehome-canning instructionsfrom the Centers for Disease Control and Prevention (CDC) Refrigerating homemade oils infused withgarlicor herbs and throwing away any of these unused oils after 4 days Keeping potatoes that have been baked in aluminum foil hot until served If people are unsure whether a can should be discarded, they can check it when they start to open it. Before making the first puncture, they can place a few drops of water in the spot to be punctured. If water is expelled rather than sucked into the can when the can is punctured, the can is contaminated and should be discarded. If there is any question whether a can of food is safe, it is better to discard it than risk getting botulism. Any food that may be contaminated should be disposed of carefully. Even tiny amounts of toxins ingested, inhaled, or absorbed through the eye or a break in the skin can cause serious illness. Skin contact should be avoided as much as possible, and hands should be washed immediately after handling the food. If a wound becomes infected, promptly seeking medical attention can reduce the risk of wound botulism. 