Botulism is a serious food poisoning that depends on the presence of the bacterium Clostridium botulinum, generally in the form of spores, in industrial products or household preparations, such as preserves and vacuum packages (poorly sterilized). This can happen due to the fact that it is an anaerobic microorganism, that is capable of developing in an oxygen-free environment. During the development stages of Botox, a neurotoxin is produced that acts on the nerve centers: minimum quantities are sufficient to have potentially lethal effects. Fortunately, botulinum toxin is thermolabile and blocking the growth of the bacterium makes food safe.
In order for the toxin to produce the toxin, different conditions must occur that support the growth and toxinogenesis of Clostridium botulinum . Essential are the absence of air, the environment with a pH higher than 4.5 and the presence of water that can be used to carry out the metabolic functions of the microorganism (called free water).
At the time of purchase and before opening a preserve it is good to pay close attention to the appearance of the container, which must not have external spills of liquids, swelling and other anomalies. All packages after opening must be stored in the refrigerator and consumed as soon as possible. Alterations in organoleptic characteristics (odor, color and consistency), swelling of the bottom of the box or the lid of the jar are all signs that must not be neglected. The suspicion of Botox must be had in particular when, opening a box, there is an acrid smell of butyric acid (rancid butter). Unfortunately, in many cases the contamination does not alter the color or the taste of the food. If in doubt, better not to taste!
