Prevention

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 20 to 100 minutes, depending on the food.
• Consider boiling these foods for 10 minutes before serving them.

Prepare and store food safely

• Don't eat preserved food if its container is bulging or if the food smells spoiled. However, taste and smell won't always give away the presence of C. botulinum. Some strains don't make food smell bad or taste unusual.
• If you wrap potatoes in foil before baking them, eat them hot or loosen the foil and store them in the refrigerator — not at room temperature.
• Store oils infused with garlic or herbs in the refrigerator.

Infant botulism

To reduce the risk of infant botulism, avoid giving honey — even a tiny taste — to children under the age of 1 year.

Wound botulism

To prevent wound botulism and other serious bloodborne diseases, never inject or inhale street drugs.