Botulism risk factors

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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1] Michael Maddaleni, B.S.

Overview

Infants are especially vulnerable to botulism. Utilizing canned foods also increases the risk for contracting botulism.

Risk Factors

Infants are especially vulnerable to botulism. If a person utilizes home canning methods, there may be an increased risk for contracting botulism. Foods such as:

• Fish
• Vegetables
  • Beets
  • Corn
  • Spinach
  • String beans
  • Chili peppers
  • Asparagus
  • Honey

These foods, especially the vegetables 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.