Botulism: Canned Foods
Botulism is a rare, possibly fatal illness linked to improperly canned or preserved foods. Home-canned foods are especially at risk, as well as honey, cured meats, and fermented, smoked, or salted fish. Babies have the highest risk of getting sick. Symptoms include cramps, vomiting, breathing problems, difficulty swallowing, double vision, and weakness or paralysis. If you suspect botulism poisoning, call 911.
Safety: Never give honey to children under 12 months. Throw away bulging cans, leaking jars, or foul-smelling preserved foods – or if liquid spurts out upon opening. Sterilize home-canned foods by cooking at 250° F for 30 minutes.