Can bad chicken broth cause botulism?

Botulism is a serious illness caused by a toxin produced by the bacterium Clostridium botulinum. This bacterium can grow in low-acid, oxygen-free environments, such as in improperly canned or preserved foods.

Symptoms of botulism include weakness, fatigue, blurred vision, difficulty swallowing, and difficulty breathing.

Botulism can be fatal if not treated promptly.

Foods that are most commonly associated with botulism include:

- home-canned vegetables, especially green beans, corn, and asparagus

- smoked or salted fish

- fermented meats, such as sausages and bacon

- honey

Chicken broth is not a commonly associated food with botulism, as it is typically not low-acid or oxygen-free.

However, if chicken broth is improperly canned or preserved, it is possible for Clostridium botulinum to grow and produce botulism toxin.

To prevent botulism, it is important to follow safe food handling and canning practices. This includes properly sterilizing canning jars and lids, and processing foods for the recommended amount of time. It is also important to discard any food that is spoiled or has an unusual odor or appearance.