Botulism was back in the news last week after a recall of peeled garlic from Top Market stores due to contamination with Clostridium botulinum due to storage at inappropriate temperatures.
C. botulinum is a bacteria that can produce botulinum toxin, which attacks the body’s nerves. Yes, it’s the same stuff people inject into their faces, known by the name Botox. But when it gets into your system, it can be deadly. Botulism happens when the toxin gets into food or a wound, or into a baby’s intestinal tract. We heard a lot about infant botulism last year due to the ByHeart formula outbreak, which sickened 48 babies.
Symptoms can include weakness, dizziness, double vision, trouble speaking or swallowing, difficulty breathing, and other muscle and nerve-related issues. All forms of botulism can be fatal if left untreated.
Botulism is most common in improperly home-canned food, but we’ve also seen recalls over the past decade in everything from the peeled garlic this past month to canned tuna and herring, sausage, nacho cheese, and even herbal teas.
Unless you’re canning, preserving, or fermenting your own food, most foodservice operations only need to focus on time and temperature to prevent botulism. Refrigerate preserved foods and oils after opening the jar, throw them away after they’ve been open for 4 or more days, and do your usual food safety practices to keep hot things hot and cold things cold.
Sources: FDA, Mayo Clinic, Marler Clark, CDC
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