Botulism Staphylococcal food poisoning

Characteristics Caused by toxins produced by the bacterium Clostridium botulinum, botulism attacks the nervous system and is usually fatal, even if only a small amount of poisoned food is eaten. The bacteria are anaerobic and do not grow in high-acid foods. Most outbreaks are caused by improper canning techniques. The toxin (although not the bacteria) is destroyed by boiling (212°F/100°C) for 20 minutes.

Discard any damage, bulge or puncture cans for safety. Buy only commercials products.

Source of bacteria- in soil on vegetables and other foods.

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