The botulinum toxin has been found in a variety of foods, including low-acid preserved vegetables, such as green beans, spinach, mushrooms, and beets; fish, including canned tuna, fermented, salted and smoked fish; and meat products, such as ham and sausage. 10 янв. 2018 г.
What is the most common food source 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 foods are botulism associated with?
What causes botulism outbreaks? Outbreaks of food-borne botulism have been associated with chopped garlic in oil, chili peppers, tomatoes, carrot juice and baked potatoes. In Canada, outbreaks have also been associated with seal meat, smoked salmon and fermented salmon eggs.
How can you tell if food has botulism?
You cannot see, smell, or taste botulinum toxin – but taking even a small taste of food containing this toxin can be deadly.1The container spurts liquid or foam when you open it.2The food inside is discolored, moldy, or smells bad.Home-Canned Foods | Botulism | CDC
Where is botulism commonly found?
C. botulinum spores are often found on the surfaces of fruits and vegetables and in seafood. The organism grows best under low-oxygen conditions and produces spores and toxins. The toxin is most commonly formed when food is improperly processed (canned) at home.
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