Man likely died from botulism in Washington. Officials warn about home-canned foods

Helena Wegner
·2 min read

Officials are urging the public to use safe practices when consuming home-canned foods after they say a man in Washington likely died from botulism.

A man aged 55 to 65 died from what officials believe was the illness after health officials helped him dispose of home-canned food jars, Grays Harbor County Public Health said in a news release on Monday, April 25.

Though the man’s cause of death hasn’t been confirmed yet, the release states.

Botulism is “a rare but serious illness” that is caused by a toxin made by certain bacteria, according to the Centers for Disease Control and Prevention. The bacteria can “produce the toxin in food, wounds, and the intestines of infants.”

“Botulism is odorless and cannot be seen or tasted; however, even a small taste of food containing the toxin can be deadly,” the county news release states.

The bacteria that produce the botulinum toxin are found naturally in “many places,” though they rarely makes people sick, the CDC says. But once the bacteria make spores under certain conditions, they can become lethal.

Low oxygen, salt or sugar, certain temperatures and certain amounts of water can create the conditions for spores to produce the toxins, the CDC says. Improperly home-canned and fermented foods can provide these conditions.

A person can become seriously sick or die if they consume foods with the toxin, the health agency says.

”The CDC stresses that home canning, while a fun and productive way to preserve everything from seafood to vegetables, can put people at risk of botulism if not done correctly,” the agency said. “Using proper canning techniques, the right kind of equipment, and disposing of any canned foods that may not have been properly preserved is the best way to keep your home canned goods safe.”

How to prevent foodborne botulism

The CDC says “everyone can reduce their chances of getting botulism” by following this advice:

  • Refrigerate homemade oils infused with with garlic or herbs, and throw away the unused oil after four days.

  • Keep a baked potato wrapped in aluminum foil at temperatures above 140 degrees until serving it.

  • Put pickled and canned foods in the fridge after opening.

  • Follow safe home-canning instructions.

What are the symptoms of botulism?

  • Difficulty swallowing

  • Muscle weakness

  • Double vision

  • Drooping eyelids

  • Blurry vision

  • Slurred speech

  • Difficulty breathing

  • Difficulty moving the eyes

Foodborne botulism symptoms include vomiting, nausea, stomach pain and diarrhea, the CDC says. The illness begins about 18 to 36 hours after eating the contaminated food.

The CDC warns that a person might not have all the symptoms at once. Anyone with these symptoms should see a doctor or go to the emergency room, the agency said.

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