Etiology Food Poisoning Associated With Canned Goods

∞ generated and posted on 2016.03.03 ∞

Disease primarily associated with Clostridium botulinum.

Commercial sterilization, as well as various home canning methods employing heat, is aimed specifically at eliminating C. botulinum endospores from foods during the canning process.

If not eliminated and particularly given canning of foods that are low in acidity (i.e., higher pHs), then endospores can germinate, resulting in production of botulinum toxin, which is an exotoxin.