How Common Is Botulism in Commercially Canned Food?

Botulism is an illness caused by a toxin produced by the bacteria Clostridium botulinum. Botulism is a serious and potentially life-threatening illness that can cause paralysis and even death if left untreated. It is rare, but it can occur in persons of all ages.

When it comes to commercially canned food, botulism is relatively uncommon. The process of canning food involves heating the product to a high temperature for a certain amount of time.

This helps to kill off any bacteria that may already be present in the food, as well as any spores of C. botulinum that may be present. Properly canned foods are generally considered safe from contamination with C. botulinum.

However, there are still some risks associated with commercially canned food when it comes to botulism. Improperly canned foods, or those which have been contaminated after being canned, can still contain C. botulinum spores which can lead to botulism poisoning if ingested. Improperly sealed cans, jars with rusted lids or seams, cans which bulge or leak, and cans with an off-odor should be discarded immediately.

In addition, there are some other foods which may carry an increased risk of contamination with C. botulinum spores such as home-canned vegetables and fruits; smoked fish; fermented fish; honey; garlic in oil; sprouts; packaged salads and sandwiches; baked potatoes; and raw fish dishes such as sushi and ceviche.

Conclusion:
How common is Botulism in commercially canned food? While it is rare for commercially canned food to contain C.botulinum spores, there are still risks associated with them due to improper canning or contamination after being canned. It is important to inspect cans for signs of spoilage before consuming them and avoid eating certain high-risk foods that could contain C.botulinum spores such as home-canned vegetables or raw fish dishes like sushi and ceviche.