Botulism is a rare condition that’s due to toxins produced by Clostridium botulinum bacteria. If you develop this condition, the toxins attack your nervous system, which includes your brain, nerves, and spinal cord. This can lead to muscle paralysis.

Without treatment, muscle paralysis can progress and affect your breathing, leading to death.

There are different types of botulism, including:

  • foodborne botulism
  • infant botulism
  • wound botulism
  • iatrogenic botulism
  • adult intestinal toxemia

Foodborne botulism happens when you ingest the toxin produced by Clostridium botulinum bacteria.

Read on to learn more about foodborne botulism, including how to prevent it and signs to look out for in food.

You can develop foodborne botulism by eating foods that contain toxins from Clostridium botulinum bacteria.

These bacteria are present in many places, but people don’t usually get sick from them. Eating the spores of these bacteria wouldn’t usually cause the condition either.

However, under certain conditions, the spores can make a toxin that can be fatal. According to the Centers for Disease Control and Prevention (CDC), the conditions under which the spores would be able to produce these toxins include:

  • low oxygen or no oxygen
  • low acid
  • low sugar
  • low salt
  • a certain temperature range
  • a certain amount of water

Home canned vegetables are the most common cause of foodborne botulism in the United States. According to the World Health Organization (WHO), the toxin is often present in food canned in low acid, such as:

  • green beans
  • spinach
  • mushrooms
  • tuna
  • fermented, salted, and smoked fish
  • ham
  • sausage

The toxin is commonly present in homemade foods that haven’t been preserved, canned, or fermented correctly. It’s not common for store-bought food to contain it, but that can occasionally happen.

You can’t smell or taste the toxin that causes botulism in food. Instead, the following signs indicate that a canned food might contain the toxin:

  • The container is leaking or bulging.
  • The container is damaged.
  • The container spits liquid or foam when opened.
  • Food is discolored, smells, or looks bad.

Prevention

The CDC also recommends the following tips to prevent foodborne botulism:

  • refrigerating canned or fermented foods after opening them
  • refrigerating homemade oils made of garlic and herbs
  • throwing away any unused garlic and herb oils after 4 days
  • storing food safely, for up to 1 year, in a clean, cool, dark place
  • boiling home canned foods for at least 10 minutes before eating them

Here are some frequently asked questions about signs of botulism in food.

How can you tell if food has botulism?

You can’t usually tell if food contains the toxin that causes botulism just by seeing or smelling it. However, the toxin is commonly present in home canned foods that someone has preserved incorrectly.

Signs to watch out for include the container bulging or liquid spurting out when you open the can.

What are the first typical signs of botulism?

Symptoms of botulism usually include muscle weakness, drooping eyelids, blurred vision, slurred speech, or breathing difficulties. Sometimes, there may also be vomiting and diarrhea, depending on the type of botulism.

How long does it take to get symptoms of botulism after eating?

It can take between 12 and 36 hours to experience symptoms of botulism after eating food that contains the toxin. Sometimes, the symptoms may appear after 4 to 6 hours. On rarer occasions, it may take up to 8 days for symptoms to occur.

If you’re experiencing any symptoms of botulism, don’t hesitate to contact your doctor immediately, as it’s a medical emergency.

Can botulism be killed by cooking?

Cooking or boiling food gets rid of the toxin, but freezing it doesn’t.

The toxin is commonly present in canned foods, especially food stored in homemade cans, so it’s important to store and preserve these foods correctly.

Botulism is a rare but life threatening condition that results from ingesting the toxin produced by Clostridium botulinum bacteria.

The toxin is commonly present in homemade canned foods, so being careful with storage and preservation is essential. When in doubt, don’t hesitate to throw away any food that raises suspicions.

If you’re experiencing any symptoms of botulism, reach out to a medical professional straight away.