Botulism risk factors: Difference between revisions
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[[Infants]] are especially vulnerable to botulism. If you utilize home canning methods you, too, may be at an increased risk for contracting botulism. | [[Infants]] are especially vulnerable to botulism. If you utilize home canning methods you, too, may be at an increased risk for contracting botulism. | ||
Revision as of 18:15, 7 June 2012
Infants are especially vulnerable to botulism. If you utilize home canning methods you, too, may be at an increased risk for contracting botulism.
Foods such as:
- Fish
- Vegetables
- beets
- corn
- spinach
- string beans
- chili peppers
- asparagus
These foods, especially the vegetbales in a can, cause a risk because they are at the same pH that the clostridium botulinum needs to survive. Also, the bacteria needs an anaerobic environment to survive, and this is what occurs in a canned product.
Acquiring botulism from inhalation is much rarer. Currently, the only people really at risk are certain factory workers as well as certain laboratory workers.