botulism

A study conducted by Carolina Lúquez, Leslie Edwards, Chelsey Griffin and Jeremy Sobel at the Centers for Disease Control and Prevention found that, between 2001 and 2017, home-canned foods accounted for 29 percent of total botulism cases.

Each of these ingredients serves an important purpose, whether it’s to help bind the meat, flavor it, to prevent rancidity, or to keep out botulism spores.

Bon Appétit removed the video segment from its platforms over the weekend after experts pointed out that the method depicted on the show was dangerous and could result in the growth of the potentially deadly bacteria that causes botulism.

In fact Botulinum Toxin is a lethal substance that can cause botulism, a life-threatening illness.

Indeed, more than a million doses of botulism antiserum were prepared (PDF) for D-Day soldiers invading Normandy Beach.

Botulism is caused by the bacterium Clostridium botulinum, a hardy anaerobe.

To regard every can as a source of botulism is worse than regarding every dog as a source of hydrophobia.

It should be clearly understood that botulism is one of the very rare maladies.

Professor Stiles has given a graphic description of his own attack of probable botulism due in all likelihood to minced chicken.

So far as can be learned the meat that has caused botulism has always come from perfectly sound animals.

Thus far the best-known examples of poisoning by the products of micro-organisms are botulism and ergotism.