Emergencies & Food Safety

Botulism is a rare but serious illness caused by a toxin that attacks the body’s nerves.
Symptoms of botulism usually start with weakness of the muscles that control the eyes, face, mouth, and throat. This weakness may spread to the neck, arms, torso, and legs. Botulism also can weaken the muscles involved in breathing, which can lead to difficulty breathing and even death.

Many cases of botulism are preventable.
Foodborne botulism is caused by eating foods that are contaminated with the disease-causing toxin. You cannot see, smell, or taste botulinum toxin – but taking even a small taste of food containing this toxin can be deadly. Contamination can happen when food is handled improperly when it is made, when it is stored, or when it is used by consumers. The best way to prevent foodborne botulism is by carefully following instructions as recommended by the U.S. Department of Agriculture in the USDA Complete Guide to Home Canning. More (and current) information on home canning: National Center for Home Food Preservation and state and county extension services. [Orange County, California Master Food Preserver Helpline]
If you know foods were underprocessed according to the current standards and recommended methods, do not eat them and throw them out safely.

From interview with UC Cooperative Extension Specialist in Microbial Food Safety, Linda Harris
Botulism Q&A