Botulism is a rare but serious illness caused by a toxin produced by a type of bacteria called Clostridium botulinum. The toxin can affect the nerves and cause paralysis, breathing problems, and even death. Botulism can occur from eating contaminated food, such as improperly canned or preserved foods, or from wound infections or infant botulism. But can botulism grow in the refrigerator? Here’s what you should know.
Botulism bacteria cannot grow in the refrigerator as they cannot grow in temperatures below 12°Cs. However, if an open can containing food with botulism is refrigerated, the bacteria will thrive and reproduce. Botulism is less likely to develop in the fridge than other foodborne bacteria because the fridge is a relatively oxygen-poor environment and is colder than room temperature, which slows the growth of bacteria. Botulism spores can still survive in the refrigerator and contaminate other foods.
How To Prevent Botulism In The Refrigerator
To prevent botulism in the refrigerator, you should follow these tips:
- Avoid eating canned or preserved foods that are bulging, leaking, or have a foul odor. These are signs of botulism contamination and should be discarded safely. Do not taste or smell suspicious foods, as even a small amount of botulinum toxin can be deadly.
- Boil home-canned foods before eating them. This will destroy any botulinum toxin that may be present in the food. Boil the food for 10 minutes at altitudes below 1,000 feet, and add 1 minute for each additional 1,000 feet of elevation.
- Use proper home-canning techniques and equipment. Follow the instructions for safe home-canning in the USDA Complete Guide to Home Canning external icon . Use a pressure canner for low-acid foods (such as vegetables, meats, fish, and seafood) and follow the recommended processing times for each food type. Do not use an electric multi-cooker appliance for canning, as it may not reach the required temperature and pressure to kill botulism spores.
- Store opened canned or pickled foods in the refrigerator. Once you open a can or a jar of food, transfer the contents to a clean container and refrigerate them. Use them within 3 to 4 days.
- Clean your refrigerator regularly and wipe up any spills. This will prevent cross-contamination of foods and reduce the risk of botulism spores spreading to other foods.
FAQs
- What are the symptoms of botulism? The symptoms of botulism usually appear within 18 to 36 hours after eating contaminated food, but they can range from 6 hours to 10 days. The symptoms include blurred or double vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, muscle weakness, and paralysis. If you suspect you have botulism, seek medical attention immediately.
- How is botulism treated? Botulism is treated with an antitoxin that neutralizes the botulinum toxin in the body. The antitoxin must be given as soon as possible to prevent further damage to the nerves. In some cases, patients may also need supportive care, such as breathing assistance or feeding tubes.
- How common is botulism? Botulism is very rare in the United States. According to the CDC , there were only 205 confirmed cases of botulism reported in 2019 , of which 182 were infant botulism, 19 were foodborne botulism, and 4 were wound botulism.
Conclusion
Botulism is a serious but preventable illness that can occur from eating contaminated food. Botulism bacteria cannot grow in the refrigerator, but they can survive and reproduce if an open can containing food with botulism is refrigerated. To prevent botulism in the refrigerator, you should avoid eating suspicious canned or preserved foods, boil home-canned foods before eating them, use proper home-canning techniques and equipment, store opened canned or pickled foods in the refrigerator, and clean your refrigerator regularly.
