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Canning your fresh spring harvests or storing your extra foil-wrapped baked potato in the fridge might seem like basic, worry-free tasks, but there is one (scary) thing to consider when doing so: The risk of botulism.
The term “botulism” sounds like it could be the title of a Halloween horror movie, and while it’s not just reserved for spooky season, it is something of a nightmare … and it can be deadly. Here’s what you need to know about this rare but serious illness and how to prevent it.
What is botulism?
Botulism is a severe illness that attacks the body’s nerves.
Emily Hovis, MS, an assistant teaching professor in the UW Department of Environmental & Occupational Health Sciences, says that a bacteria called Clostridium botulinum is responsible for producing the toxin that leads to botulism (aka, botulism toxin).
“At its most severe, botulism toxin can cause respiratory failure and death,” says Hovis. “But it’s important to note that this bacteria is found naturally in many places, and it’s rare to make you sick.”
If you have foodborne botulism, you’ll typically notice symptoms around 12 to 36 hours after eating the contaminated food, which might look like blurred vision, vomiting and difficulty swallowing.
While it can be fatal, medical advances within the last 50 years have made it far more common to survive botulism if it’s caught early. Plus, there are only 100 to 200 reported cases each year in the U.S., making the likelihood of poisoning extremely low.
4 surprising ways to get botulism
Hovis says there are different types of botulism. Some of the most common include foodborne, infant, iatrogenic (caused by an injection) and wound infections. But how it’s contracted isn’t always what you might expect.
Baked potatoes, garlic oil and other foods
More often than not, foodborne botulism occurs when you eat foods that have been improperly canned or preserved. Hovis says that you can’t see, smell or taste the toxin that causes botulism, and for that reason, the foodborne version can be particularly sneaky.
“The bacteria that cause botulism thrive in low-oxygen, low-acid environments, which are conditions often found in improperly processed foods,” says Hovis.
Some foods you might not expect could lead to botulism?
- Improperly home-canned vegetables, like pickles, peppers or tomatoes.
- Baked potatoes wrapped in foil and left at room temperature before being stored in the fridge.
- Garlic-in-oil mixtures that aren’t properly refrigerated.
- Fermented foods that haven’t been fully processed, like meat or fish products.
Honey (for babies)
In some cases, the bacteria that causes botulism can grow in a baby’s intestines. It’s the most common form of recent botulism cases: 181 out of the 273 total botulism cases recorded in 2021 were in infants, which can be particularly scary, since babies are so small. Hovis says there’s one major culprit for this: honey.
“Infant botulism is closely linked to honey because honey can contain botulism spores, which may grow and produce toxins in the baby’s gut,” says Hovis. “For this reason, public health guidance is to not feed honey to infants under one year old.”
Botox injections
When you’re getting Botox injections for cosmetic or therapeutic reasons, you may think that it’s pretty low risk, which is true (think less than one percent of recent reported cases). But be aware that it is possible to get botulism from these injections. Some indicators can include symptoms like facial paralysis or muscle weakness. Again, it’s not very common, but make sure to get your injections from a licensed clinic using authorized products
Open wounds
The bacteria that produce botulism toxin can enter an open wound, sometimes through soil or gravel, such as when you fall off a bike or injure yourself outside. If it does, around 10 days after the bacteria enters your body, you’ll notice symptoms like blurred vision, paralysis and trouble speaking or swallowing.
How to prevent botulism
Thankfully, with foodborne, infant and wound botulism, there are a few ways to decrease your risk.
Check for signs of contamination. Are your home-canned veggies leaking, foamy, swollen or bulging? Is the container damaged? Is it smelly, discolored or moldy when you open it? If so, toss it. Not worth the risk. This can also apply to store-bought canned goods, too, but is less likely due to the safety practices of larger food companies.
Follow all food safety guidelines when you’re cooking or canning, which includes putting all homemade oils using garlic or herbs in the fridge, throwing away any unused oils made with garlic or herbs after four days, and following the United States Department of Agriculture (USDA) complete guide to home canning. For more information on approved recipes and guidelines, contact your local extension office. For example, to prevent botulism from baked potatoes, don’t let them sit out at room temperature in foil for more than two hours after baking, or quickly remove the foil before refrigerating (and make sure to reheat thoroughly).
“Only use current, researched, and approved recipes and cookbooks that follow the steps in the USDA guide, when canning at home” says Hovis. “Don’t use other recipes, even if you got them from a trusted friend or family member.”
Sorry, Mom.
Don’t give babies honey if they’re under one year old. This one is easy, but important.
Properly clean your wounds and get them checked by a doctor if needed. The wound might not appear swollen or discolored if you have botulism, so keep track of any symptoms that may be cause for concern.
If you think you (or your baby) might have botulism, head straight to the doctor. They’ll likely run a few tests, such as a stool or blood test, and determine the treatment method from there. It might include the administration of antibiotics, antitoxins, antibodies or breathing support.
And most importantly, don’t freak out. Botulism is rare and, in many cases, avoidable. Don’t let it stop you from making your famous pickled carrots — just make sure to practice safe habits.
