Why is botulism associated with canned foods and not fresh foods?

Botulinum spores can be present in a wide variety of environments, including soil, dust, and water. However, they are most commonly associated with canned foods because the canning process can create an ideal environment for the growth of botulism bacteria.

When food is canned, it is heated to a high temperature to kill any harmful bacteria that may be present. However, if the food is not heated for long enough, or if the seal of the can is not properly sealed, botulinum spores can survive. These spores can then germinate and grow in the canned food, producing the deadly toxin that causes botulism.

Botulism is a rare but serious illness that can be fatal if not treated promptly. Symptoms of botulism include:

* Nausea

* Vomiting

* Diarrhea

* Difficulty breathing

* Double vision

* Paralysis

If you experience any of these symptoms, seek medical attention immediately.

To prevent botulism, it is important to:

* Follow the directions on the canning instructions carefully.

* Make sure that the food is heated to the correct temperature for the correct amount of time.

* Check the seal of the can before eating the food. If the seal is broken, do not eat the food.

* Discard any canned food that is bulging, leaking, or has an unusual odor.

By following these tips, you can help to reduce your risk of botulism.