Botulism: A Deadly Food Poisoning

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Cupboard of jars When some foods are not packed or stored correctly, botulinum bacteria grow to make a poison.

IT CAN KILL PEOPLE WHO EAT IT!

Skull and bones

Table covered in food

Botulism can be in these foods when they are poorly stored.

BOTULISM WILL GROW:

in low-acid foods (meat, fish, vegetables).
where no air is present.
where temperature is warm (over 38°F).
in foods stored for some time.

SYMPTOMS OF BOTULISM

Double Vision
Dry Mouth
Dizziness
Vomiting
Poor Balance

Botulism has no taste or smell!

Botulism cannot be seen!

DO NOT TASTE BEFORE BOILING!

Boil 15 minutes any food that may have been stored improperly. Boiling destroys the botulinum poison.

TO STOP BOTULISM GROWTH

Store food in these ways.

Refrigerate
Freeze

Pressure can at 11 pounds pressure if your canner has a dial gauge like this one.

10 pounds pressure if your canner has a weighted gauge.

Dry for cache storage wrapped in cloth or paper—NOT PLASTIC. Cache for storing food

Ferment fish and meats in the traditional way.

Keep foods cold while they ferment (below 38° F).

Digging a hole with a shovel

Only use plastic bags for freezer storage and temporary refrigerator storage.

Girl placing a bag into the storage

Do not use plastic to ferment meats and fish. Let a little air get to the fermented foods. Meat and fish in a plastic bag

BOTULISM IS PREVENTABLE

Store meats and fish carefully.
Boil auspected foods before tasting.

WHEN IN DOUBT—THROW IT OUT!

For more information:

A Helping Hand: Keeping Your Family Safe from Botulism (DVD). Centers for Disease Control, Arctic Investigations Program, 4055 Tudor Centre Dr., Anchorage, �ֻ�ֱ�� 99508, 907-729-3400.

Leif Albertson, Health, Home and Family Development. Originally prepared by Marguerite Stetson, former Extension Home Economist.

Reviewed January 2023