Clostridium botulinum has indeed been shown to grow and produce toxin rapidly in hermetically sealed raw meats (8,14) and fish (5,6,16). Raw or under- cooked meats and fish are frequent causes of botulism in the northern and coastal regions of Canada (4).
Can raw meat have botulism?
Botulism can happen when: You eat low-acid foods that are not properly canned or preserved at home. These foods include meat, fish, poultry, or vegetables. Infants eat raw honey or corn syrup.
Does botulism grow on beef?
A challenge test demonstrated that spores of non-proteolytic C. botulinum inoculated on chilled vacuum-packed fresh red meat did not lead to detectable neurotoxin at day 50 for beef, day 35 for lamb, or day 25 for pork (i.e. <40 pg type B toxin and type E toxin g−1 of meat).
What are 5 food sources for botulism?
Low-acid foods are the most common sources of botulism linked to home canning. These foods have a pH level greater than 4.6. Low-acid foods include most vegetables (including asparagus, green beans, beets, corn, and potatoes), some fruits (including some tomatoes and figs), milk, all meats, fish, and other seafood.
What food source is botulism most commonly found in?
The source of foodborne botulism is often home-canned foods that are low in acid, such as fruits, vegetables and fish. However, the disease has also occurred from spicy peppers (chiles), foil-wrapped baked potatoes and oil infused with garlic.
More useful articles on a similar topic 👇
How can you tell if meat has botulism?Is botulism always fatal?
