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Prevention
By Mayo Clinic staff
Use proper canning techniques
Be sure to use proper techniques when canning foods at home to ensure that any botulism germs in the food are destroyed:
- Pressure cook these foods at 250 F (121 C) for at least 30 minutes.
- Consider boiling these foods for 10 minutes before serving them.
- Contact your county extension service, provided by the Department of Agriculture, for detailed information on safe canning procedures.
Prepare and store food safely
- Don't eat preserved food if its container is bulging or if the food smells spoiled.
- If you wrap potatoes in foil before baking them, eat them hot or store them in the refrigerator — not at room temperature.
- Store oils infused with garlic or herbs in the refrigerator.
Avoid infant and wound botulism
To reduce the risk of infant botulism, avoid giving honey or corn syrup — even a tiny taste — to babies under the age of 1. To prevent wound botulism and other serious blood-borne diseases, never inject street drugs.
