Clostridium botulinum in food

What is it?

Clostridium botulinum (C. botulinum) is a type of bacteria found in soil, water, on plants and in the gut of animals
It can form spores and toxins that are not destroyed by cooking or boiling

C. botulinum can cause a serious illness called botulism (caused by eating the bacteria's toxin) and infant botulism (generally in children, caused by eating the bacteria's spores)
Anyone can get botulism although it is extremely rare in Australia. Generally only infants under 12 months old get infant botulism
If not treated early, botulism can lead to paralysis and death
Foods at higher risk of contamination include home-canned and bottled foods and vacuum-packed foods that have not been processed properly; fermented, salted and smoked meat and seafood, and honey.

Symptoms usually start 18 to 36 hours after eating contaminated food
Common symptoms of foodborne botulism are vertigo, nausea, dry mouth, vomiting, double vision and trouble speaking and swallowing. Symptoms may progress to muscle weakness and constipation
Common symptoms of infant botulism are constipation, loss of appetite, weak sucking and crying, and muscle weakness including poor head control
The illness can last for weeks or months

Take extra care when preparing bottled foods, vacuum-packed food (including sous vide cooking) and fermented, smoked or salted meat and fish products that wont be thoroughly cooked before eating
Use new jars and bottles that have been sterilised
Throw away preserved or vacuum-packed food that is badly damaged, bulging or looks spoiled
Avoid giving honey to infants under 12 months old
Wash your hands with soap and dry them before preparing and eating food
Keep your kitchen and equipment clean
Refrigerate or freeze cooked food as soon as it has stopped steaming