This is a survey of the CDC literature available on documented botulism cases in the United States to determine how many cases were documented as being caused by home-canned foods.
There are several different causes for botulism other than food. In 2014 the CDC said that annually in the United States, 65% of botulism cases are infant botulism, 20% are wound botulism, and 15% of cases are foodborne. [1]In the United States, an average of 145 cases are reported each year. Of these, approximately 15% are foodborne, 65% are infant botulism, and 20% are wound. Adult intestinal colonization and iatrogenic botulism also occur, but rarely. Outbreaks of foodborne botulism involving two or more persons occur most years and are usually caused by home-canned foods.” How common is botulism? In: Botulism. April 2014. Accessed March 2015.
Exactly how many cases are being caused each year by home canning, and, by what type of home canning? That is to say, is anyone who’s practising safe canning following modern USDA guidelines getting botulism?
(For Canadian data, see Botulism cases in Canada from unsafe home canning. See here for the rest of the world.)
- 1 All causes of botulism in the US, Summary Numbers 2001 to 2017
- 2 Foodborne Botulism in the US Summary Numbers 1990 to 2017
- 3 How many cases of botulism are caused by home canning?
- 4 Why do authorities blame home canning for most botulism cases in America?
- 5 Possible take-away thoughts
-
6
Unpacking the numbers
- 6.1 2017 USA foodborne botulism cases
- 6.2 2016 USA foodborne botulism cases
- 6.3 2015 USA foodborne botulism cases
- 6.4 2014 USA foodborne botulism cases
- 6.5 2013 USA foodborne botulism cases
- 6.6 2012 USA foodborne botulism cases
- 6.7 2011 USA foodborne botulism cases
- 6.8 2010 USA foodborne botulism cases
- 6.9 2009 USA foodborne botulism cases
- 6.10 2008 USA foodborne botulism cases
- 6.11 2007 USA foodborne botulism cases
- 6.12 2006 USA foodborne botulism cases
- 6.13 2005 USA foodborne botulism cases
- 6.14 2004 USA foodborne botulism cases
- 6.15 2003 USA foodborne botulism cases
- 6.16 2002 USA foodborne botulism cases
- 6.17 2001 USA foodborne botulism cases
- 6.18 1990 to 2000 US foodborne botulism cases
- 7 1975 and prior
- 8 Further reading
All causes of botulism in the US, Summary Numbers 2001 to 2017
The CDC releases a breakdown of these numbers for these years on an annual basis on their National Botulism Surveillance page. Here is the summary below, last updated here in June 2020. It is always possible that the CDC may revise their numbers as they get more information on cases.
[The CDC seems to have changed starting in 2017 how it tracks botulism cases. A new overview database tool was introduced that looks promising, but as of summer 2020 we have found the information it draws on to be incomplete, missing data that is in the separate CDC reports, and not identifying botulism events that we know to have occurred. This has prevented us from updating this page with figures from 2018 and 2019.]
| Total | Infant | Wound | Foodborne (other than home canning) | Home Canning | unknown | other* | |
| 2017 | 182 | 141 | 19 | 21 | 0 | ||
| 2016 | 205 | 150 | 24 | 25 | 4 | 3 | |
| 2015 | 213 | 141 | 23 | 18 | 28 | 4 | 0 |
| 2014 | 177 | 128 | 27 | 14 | 6 | 2 | 0 |
| 2013 | 160 | 134 | 14 | 9 | 1 | 2 | 0 |
| 2012 | 160 | 122 | 8 | 17 | 8 | 5 | 0 |
| 2011 | 140 | 102 | 13 | 18 | 2 | 5 | 0 |
| 2010 | 112 | 85 | 17 | 6 | 3 | 1 | 0 |
| 2009 | 121 | 84 | 23 | 0 | 11 | 3 | 0 |
| 2008 | 153 | 111 | 23 | 10 | 8 | 1 | 0 |
| 2007 | 144 | 91 | 22 | 20 | 6 | 5 | 0 |
| 2006 | 170 | 106 | 45 | 17 | 2 | 0 | 0 |
| 2005 | 145 | 96 | 28 | 17 | 1 | 3 | 0 |
| 2004 | 138 | 91 | 28 | 9 | 5 | 1 | 4 |
| 2003 | 126 | 86 | 30 | 6 | 2 | 2 | |
| 2002 | 130 | 81 | 24 | 15 | 6 | 2 | 2 |
| 2001 | 169 | 112 | 23 | 31 | 2 | 1 | |
| 2240 | 1711 | 367 | 228 | 90 | 34 | 9 |
The CDC believes that their numbers are relatively comprehensive. They state,
Because CDC, the Alaska Division of Public Health, and the California Department of Public Health (CDPH), are the only sources of botulism antitoxin administered in the United States, nearly all recognized cases of botulism are reported.” [2] CDC. National Botulism Surveillance System. Accessed Sept 2014. Note that they do give allowance for any cases which may go undiagnosed: “Some cases may not be recognized either because of misdiagnosis or because mildly affected persons may not seek medical care.” Centers for Disease Control and Prevention (CDC). National Botulism Surveillance System Overview. Atlanta, Georgia: US Department of Health and Human Services, CDC, 2012. Accessed Feb 2016
Foodborne Botulism in the US Summary Numbers 1990 to 2017
We have the 2001 to 2017 numbers from the CDC, above. For the 1990 to 2000 period, figures come from a summary report for those years which covers only foodborne causes (thus excluding infant, wound, etc.) [3] Sobel, Jeremy et al. Foodborne Botulism in the United States, 1990–2000. Emerging Infectious Diseases • www.cdc.gov/eid • Vol. 10, No. 9, September 2004. Page 1609. Accessed March 2015.
Total Foodborne Botulism Cases from 1990 to 2017
170: Total documented from home canning (28 %)
440: Total from other foodborne causes (72 %)
_______________
610: Grand total
| Year | Home Canning | Other Foodborne | All Causes |
|---|---|---|---|
| 2016 | 4 | 25 | 29 |
| 2015 | 27 | 18 | 213 |
| 2014 | 6 | 14 | 177 |
| 2013 | 1 | 9 | 153 |
| 2012 | 8 | 17 | 160 |
| 2011 | 3 | 17 | 140 |
| 2010 | 3 | 6 | 112 |
| 2009 | 11 | 0 | 121 |
| 2008 | 8 | 10 | 153 |
| 2007 | 6 | 20 | 144 |
| 2006 | 4 | 15 | 170 |
| 2005 | 1 | 17 | 145 |
| 2004 | 5 | 9 | 138 |
| 2003 | 2 | 6 | 126 |
| 2002 | 6 | 15 | 130 |
| 2001 | 5 | 28 | 169 |
| 1990 - 2000 | 70 | 193 | N/A |
| Total: | 170 | 419 |
(Note: to be clear, the above tables shows cases, as in, the number of people affected.)
How many cases of botulism are caused by home canning?
The tables above would seem to indicate that most of the botulism cases are now not coming from foodborne causes. And, of the foodborne causes, most of those are now not coming from home canning.
Of the botulism cases that are documented as resulting from home canning, the information given eventually to the public seldom says whether the cases were related to discredited canning methods (water-bathing canning being used instead of pressure canning), etc. An entire research project would be required to find each separate case in various archives to see if investigators thought to note whether the canning method used was improper or not. The few that we had the capacity to research to date all turned out to be owing to outdated canning practices documented as unsafe decades ago. “Grossly underprocessed” is the terminology often used.
That’s a valid question. The numbers aren’t backing up the statements.
Here are some examples of statements that just don’t seem to reflect the figures:
NBC News said in 2007, “Each year, the CDC records roughly 25 cases of foodborne botulism poisoning. Most involve home-canned foods.” [4] NBC News. Botulism from canned food is rare, officials say. 19 July 2007. Accessed July 2015 at https://www.nbcnews.com/id/19854286/ns/health-health_care/t/botulism-canned-food-rare-officials-say/#.VZBzxEYeok8. [Ed: In 2007, there were 26 foodborne cases. 5 of those were documented from home canning specifically.]
The University of Florida Extension said, “…most outbreaks of foodborne botulism are the result of improper canning at home.” [5] Schneider, Keith R. Preventing Foodborne Illness: Clostridium botulinum. Publication #FSHN0406. University of Florida IFAS Extension. Revised December 2014. Accessed March 2015.
The University of Minnesota said, “Improperly home-canned or home-prepared foods (particularly vegetables) continue to account for most of the food vehicles associated with foodborne botulism in the United States.” [6] Center for Infectious Disease Research and Policy. Botulism Overview. University of Minnesota. 9 April 2012. Accessed March 2015 at https://www.cidrap.umn.edu/infectious-disease-topics/botulism#overview&1-2
The CDC numbers, however, don’t back up saying that home canning is the primary cause of foodborne cases. In fact, the numbers show that overwhelming majority of the documented causes of foodborne botulism since 1990 were food items other than home canning. [7]In its current (2016) ‘Epidemiological Overview for Clinicians’, the CDC now highlights a major cause of concern as being Aboriginal methods of food preservation in Alaska: “Foodborne botulism is a distinctive public health problem among the Alaska Native population, in which the majority of botulism cases have been associated with improper preparation and storage of traditional Alaska native foods.” CDC. Botulism: Epidemiological Overview for Clinicians. Accessed February 2016 at https://emergency.cdc.gov/agent/Botulism/clinicians/epidemiology.asp .
Possible take-away thoughts
The major cause of foodborne botulism has changed. Before, it used to be home-canned food; now, it is commercially purchased food or regular food improperly handled in the home.
…in the period from 1950 through 1996… 444 [foodborne botulism outbreaks] were reported to CDC… [8]Centers for Disease Control and Prevention: Botulism in the United States, 1899-1996. Page 7 From 1950 through 1996, 289 (65.1%) botulism outbreaks have been traced to home processed foods and 31 (7%) to commercially processed foods, including foods served in restaurants. The type of food processing responsible for 124 (27.9%) outbreaks is unknown [9]Ibid., page 8
Some people feel that this is almost certainly because people simply consume more commercially processed foods now, and that they are safer than home canned.
Fortunately, we have very few, if any, botulism cases associated with foods in the US. Now we only see what is known as “wound botulism.” This is what happens when a cut is not cleaned out well and scabs over. In a very few cases, this will provide an ideal environment for the botulism organism to grow. Again, very fortunately this is an extremely rare event…. Many of us believe that home canned foods are probably not as inherently safe as the data might suggest, because almost everyone cooks the food before serving it. Botulism toxin is destroyed by boiling for 10 minutes. So even if the products were improperly canned, people would still be safe because of the cooking. The other nice(?) thing is that there are some spoilage organisms that are even more heat resistant than the one that causes botulism so the food starts to ooze or fizz out of the jar. Most people (but not all, I must report) are sensible enough to throw the stuff out rather than try to eat it.” Douglas L. Holt, Ph.D., Chair, Food Science and Extension Specialist, University of Missouri-Columbia [10]Accessed August 2017 from https://missourifamilies.org/quick/foodsafetyqa/qafs661.htm
Still, the continued persistence of some botulism from home canning shows either the persistence of unsafe canning amongst older people, or their transferring those improper ways to new home canners through the Internet.
Continued investment in USDA vehicles today such as University Extension Services, and the National Center for Home Food Preservation, is absolutely needed to develop research-based recommendations for many of the new food items people want to home can today, and to fund continued knowledge transfer to counter the bad practices being transferred.
Up in British Columbia, the government absolutely believes that its investment in educating people in safe canning is absolutely paying off in reducing botulism from home canning:
A decline in the number of foodborne botulism incidents in home processed foods may also be
attributed to the efforts made by province-wide public health agencies to further educate the public
on proper food handling and preparation practices….. foodborne botulism outbreaks [have] been largely controlled by a better understanding of safe canning and food manufacturing processes” [11]Wong, J.K. et al. Foodborne Botulism in British Columbia: A 30 Year history. B.C. Centre for Disease Control, Vancouver, BC, Canada. 2008. Accessed January 2018 at https://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/BotulismOver30Years_CAMID2008.pdf
Unpacking the numbers
In the numbers below, we distinguished home-canned from home-prepared.
To be clear, the number of botulism cases from improperly handled food in kitchens during ordinary, every-day cooking is shocking and very sad, and not to be trivialized. That being said, it is a separate cooking practice using separate skills, techniques and equipment from home canning, which is the matter at hand and of interest on this web site: how many cases of botulism are actually down to actual home canning?
2017 USA foodborne botulism cases
Source: National Enteric Disease Surveillance: Botulism Annual Summary, 2017. Accessed June 2020.
182 total cases from all causes, confirmed and probable. Of that:
21 [19 confirmed, 2 suspected] foodborne cases, 0 cases associated with home canning.
The remaining foodborne cases were: 10 from nacho cheese at a convenience store, 2 from herbal deer antler tea, 1 from soup tin with bulging tin, 2 unknown source, 3 from seal blubber with seal oil (Alaska), 1 from dried herring in seal oil (Alaska), 2 probably from fermented white fish (Alaska).
2016 USA foodborne botulism cases
Source: National Enteric Disease Surveillance: Botulism Annual Summary, 2016. Accessed July 2018.
205 total cases from all causes, confirmed and probable. Of that:
37 [29 confirmed, 8 suspected] foodborne cases, 4 cases associated with home canning.
- home-canned food (unspecified. 1 case, Oklahoma)
- home-canned pickled vegetables (1 case, Oregon)
- home-canned fish (2 cases, Washington State)
The remaining foodborne cases were: 1 case from beaver tail, 1 from a commercial grain / vegetable product, 19 from pruno / hooch, 1 from tamales, 1 from fish heads / seal oil. 2 in California were unknown foodborne causes. Of the 8 suspected, 7 were from pruno / hooch and 1 from seal blubber.
2015 USA foodborne botulism cases
Source: National Enteric Disease Surveillance: Botulism Annual Summary, 2015. Accessed April 2017.
2015 produced a very large blip in home-canning botulism cases, because jars of improperly home-canned potatoes were used in a potato salad fed to a large number of people.
There were 213 total cases from all causes, confirmed and probable. Of that:
45 [39 confirmed, 6 suspected] foodborne cases, 28 associated with home canning.
- home-canned potatoes (27 cases, Ohio) (“The attendee who prepared the potato salad with home-canned potatoes reported using a boiling water canner, which does not kill C. botulinum spores, rather than a pressure canner, which does eliminate spores.” [12]CDC. Notes from the Field: Large Outbreak of Botulism Associated with a Church Potluck Meal — Ohio, 2015. July 31, 2015 / 64(29);802-803. Accessed May 2017 at https://www.cdc.gov/mmwr/preview/mmwrhtml/mm6429a6.htm
- home-canned carrots (1 case, North Carolina)
The remaining foodborne cases were: 4 cases from fermented seal flipper, 2 cases from roasted beets stored at room temperature for several days wrapped in tin foil, 4 cases from unknown food source, and 2 not mentioned by the CDC. The 6 suspected cases were linked to a particular suspect food over three states.
2014 USA foodborne botulism cases
Source: National Enteric Disease Surveillance: Botulism Annual Summary, 2014. Accessed April 2016.
177 total cases from all causes, confirmed and probable. Of that:
20 [15 confirmed, 5 suspected] foodborne cases, 6 associated with home canning.
- home-canned tomato sauce (2 cases, NY)
- home-canned pesto sauce purchased from farmer’s market (2 cases, OH)
- home-canned pickles (1 case, AZ)
- home-canned stew (1 case, OR)
Two cases involved improperly stored non home-canned food; the remaining 12 cases all involved food in Alaska using traditional, Aboriginal storage methods.
2013 USA foodborne botulism cases
Source: National Enteric Disease Surveillance: Botulism Annual Summary, 2013. Accessed July 2015.
160 total cases from all causes (152 confirmed plus 8 probable = 160). Of that:
10 [2 confirmed, 8 suspected] foodborne cases, 1 associated with home canning.
- home canned peaches or pears (Oregon, 1 case)
“One [foodborne] case was associated with home-canned peaches or pears; the other was associated with fish oil/blubber.” [13] National Enteric Disease Surveillance: Botulism Annual Summary, 2013. Accessed July 2015. The report identifies a further 8 probable foodborne, but not home canning, causes. “One [case] may have been associated with homemade turshi, a pickled vegetable dish (associated with 4 probable cases), one with fermented fish heads (2 cases), and one with seal oil/blubber (2 cases).
2012 USA foodborne botulism cases
Source: National Enteric Disease Surveillance: Botulism Annual Summary, 2012. Accessed March 2015.
160 total cases from all causes. Of that:
25 foodborne cases, 8 associated with home canning.
- home canned beets (3 cases in Oregon: were not pressure canned, used boiling water bath) [14] http://www.outbreakdatabase.com/details/botulism-from-home-canned-beets-oregon-2012/
- home-canned pasta in meat sauce (2 cases in Michigan)
- home canned green beans (Ohio)
- Home canned soup (NJ)
- home-canned tuna (CA)
These two cases were associated with food preservation methods other than home canning
- garlic in oil (not actually canned — DE)
- home fermented tofu (not actually canned — NYC)
2011 USA foodborne botulism cases
Source: National Enteric Disease Surveillance: Botulism Annual Summary, 2011. Accessed March 2015.
140 total cases from all causes. Of that:
20 foodborne cases. 2 associated with home canning, 1 with preserving.
- Home-canned corn (CA)
- Home-canned green beans (OR)
- Homemade kimchi (OK)
The case of the corn was caused by improperly home-canned corn gifted to a 60-year old man: “In gathering the history, it was revealed that the man consumed home-canned corn several hours before admission. He had received it in a gift basket. The can was tested and revealed the course of the problem: foodborne botulism.” [15]Medfriendly. The Dangers of Home Canning: A Case of Botulism. 18 February 2013. Accessed October 2016 at https://blog.medfriendly.com/2013/02/the-dangers-of-home-canning-case-of.html. [16] Hill SE, Iqbal R, Cadiz CL, Le J. Foodborne botulism treated with heptavalent botulism antitoxin. Ann Pharmacother. 2013;47(2):e12.
[Note: It’s not clear if the homemade kimchi was home canned or just home preserved in another way]
2010 USA foodborne botulism cases
Source: National Enteric Disease Surveillance: Botulism Annual Summary, 2010. Accessed March 2015.
112 total cases from all causes. Of that:
9 foodborne cases. 3 associated with home canning.
- Home-canned beets (MS)
- Home-canned foods (NM)
- Home-canned tuna (CA)
2009 USA foodborne botulism cases
Source: National Enteric Disease Surveillance: Botulism Annual Summary, 2009. Accessed March 2015.
121 total cases from all causes. Of that:
11 foodborne cases. 11 associated with home canning.
- Home-canned mustard greens (OH)
- Home-canned green beans (3 cases WA, were not pressure canned. [17] http://outbreakdatabase.com/details/home-canned-green-beans-2009/?organism=Botulism&year=2009 )
- Home-canned tuna (2 cases in CA) [18] http://outbreakdatabase.com/details/california-home-canned-tuna-2009/?organism=Botulism&year=2009
- Home-canned asparagus (1 case in WA and 2 in MN: “home canners did not follow canning instructions, did not use pressure [canners]…”) [19] Date, K. Outbreaks of Foodborne Botulism Caused by Unsafe Home Canning of Vegetables – Ohio and Washington 2008 and 2009. In: Foodborne Diseases: New Insights for the Healthcare Professional: 2012. Atlanta, Georgia: Scholarly Editions. 2012.
- Home-canned corn (CA)
- Home-canned soup (CA)
2008 USA foodborne botulism cases
Source: National Enteric Disease Surveillance: Botulism Annual Summary, 2008. Accessed March 2015.
153 total cases from all causes. Of that:
18 foodborne cases. 8 associated with home canning.
- Home-canned green beans (CA)
- Home-canned sausage soup (WV)
- Home cured olives (CA)
- Home-canned green bean/carrot mix (4 cases in OH, “home canners did not follow canning instructions, did not use pressure [canners]…”) [20] Date, K. Outbreaks of Foodborne Botulism Caused by Unsafe Home Canning of Vegetables – Ohio and Washington 2008 and 2009. In: Foodborne Diseases: New Insights for the Healthcare Professional: 2012. Atlanta, Georgia: Scholarly Editions. 2012. Also: [21] http://outbreakdatabase.com/details/ohio-home-canned-green-beans-2008/?organism=Botulism&year=2008
- Home-canned tuna (CA)
[Note: It’s not clear if the olives were home canned or not]
2007 USA foodborne botulism cases
Source: National Enteric Disease Surveillance: Botulism Annual Summary, 2007. Accessed March 2015.
144 total cases from all causes. Of that:
26 foodborne cases. 6 associated with home canning
- Home-canned peppers (NJ)
- Home-canned peppers (TN)
- Home cured olives (CA)
- Home-canned green beans (VA)
- Home-canned food (WA)
- Home-canned soup (PA)
[Note: It’s not clear if the olives were home canned or not]
2006 USA foodborne botulism cases
Source: National Enteric Disease Surveillance: Botulism Annual Summary, 2006. Accessed March 2015.
170 total cases from all causes. Of that:
19 foodborne cases. 2 associated with home canning, 2 associated with home preserving
- Home-canned carrots (2 cases in CA) [22] http://outbreakdatabase.com/details/california-private-home-home-canned-carrots-2006/?organism=Botulism&year=2006
- Home-prepared fermented tofu (2 cases in CA) [23] http://outbreakdatabase.com/details/homemade-tofu-2006/?organism=Botulism&year=2006
2005 USA foodborne botulism cases
Source: National Enteric Disease Surveillance: Botulism Annual Summary, 2005. Accessed March 2015.
145 total cases from all causes. Of that:
18 foodborne cases. 1 associated with home canning.
- home-canned venison stew (OK)
2004 USA foodborne botulism cases
Source: National Enteric Disease Surveillance: Botulism Annual Summary, 2004. Accessed March 2015.
138 total cases from all causes. Of that:
14 foodborne cases. 5 associated with home canning.
- multiple home-canned foods (OR)
- home-canned tomatoes (OH)
- home-canned asparagus (MT)
- home canned mushrooms (2 cases in OR)
2003 USA foodborne botulism cases
Source: National Enteric Disease Surveillance: Botulism Annual Summary, 2003. Accessed March 2015.
126 total cases from all causes. Of that:
8 foodborne cases. 2 associated with home canning.
- home-canned beans and asparagus (WA)
- pumpkin butter (CO)
Note: Possibly one additional case not list by the CDC in the home canning category. According to some researchers, one case that the CDC classified as infant botulism was actually caused by home-canned baby food that received inadequate heat treatment. [24]”We describe an unusual case of foodborne botulism in a 6-month-old infant caused by the ingestion of improperly prepared home-canned baby food.” Armada M, Love S, Barrett E, Monroe J, Peery D, Sobel J. Foodborne botulism in a six-month-old infant caused by home-canned baby food. Ann Emerg Med. 2003;42(2):226–9.
2002 USA foodborne botulism cases
Source: National Enteric Disease Surveillance: Botulism Annual Summary, 2002. Accessed March 2015.
130 total cases from all causes. Of that:
21 foodborne cases. 6 associated with home canning.
- Home-canned tomatoes (2 cases in ME)
- Home-canned beef and peas (VA)
- Home-canned pickles (SC)
- Home-canned chicken soup (OR)
- Home-canned peppers (PA)
2001 USA foodborne botulism cases
Source: National Enteric Disease Surveillance: Botulism Annual Summary, 2001. Accessed March 2015 .
169 total cases from all causes. Of that:
33 foodborne cases. 2 associated with home canning, 2 associated with other home preserving.
- Home canned asparagus (WA)
- Fish/Home Preserved (2 cases in CA)
- Pickled pigs feet (AZ)
- Home canned food (LA)
1990 to 2000 US foodborne botulism cases
Source: Sobel, Jeremy et al. Foodborne Botulism in the United States, 1990–2000. Emerging Infectious Diseases • www.cdc.gov/eid • Vol. 10, No. 9, September 2004. Page 1609. Accessed March 2015.
The 1990 to 2000 figures are available in summary form. Helpfully, they already break out actual home canning as a separate category.
In the numbers from 1990 to 2000, the numbers in the summary report show that there were 263 total foodborne botulism cases and 70 of those cases were documented as being from home canning. That’s 27 % of foodborne cases being related to home canning.
(click to enlarge)
(click to enlarge)
1975 and prior
Some information on botulism cases in the US that occurred in 1899 to 1975 can be extracted from this document.
Odlaug,T.E. and Pflug,I.J. Clostridium botulinum and acid foods. Journal of Food Protection 41, 566-573. 1978.
The following information and tables are all from that document.
There were 722 reported outbreaks of food-borne botulism from 1899 through 1975. Here is how they broke down:
Here is a table of botulism cases in home preserved acidic food only (note though one commercial cause in 1915) in the period from 1899 to 1975. Note on that list pickles, relish, pears, applesauce.
Botulism in preserved acidic foods in the US 1899 to 1975.
Further reading
Centers for Disease Control and Prevention: Botulism in the United States, 1899-1996. Handbook for Epidemiologists, Clinicians, and Laboratory Workers, Atlanta, GA. Centers for Disease Control and Prevention, 1998.
References
Maggie
What data shows the age of the people who suffered from botulism?
The unsafe methods I read all the time in Facebook groups are from younger women, some say they got these methods from their older female relatives, but most of them are learning their techniques from other users on Facebook, or social media, or youtube videos. I still see these videos and they can be very popular because they seem to make the process easier, short cuts.
“Still, the continued persistence of some botulism from home canning shows either the persistence of unsafe canning amongst older people, or their transferring those improper ways to new home canners through the Internet.”
Susan
Oh, my, this is a bit scary.
I got over here after following a link from your steam canning article, as my new steam canner just arrived. I’ve been BWB bath canning for years and I do follow published guidelines such as NCHFP or reputable authors (Ball Blue Book current editions, etc). Although once I used cider vinegar for white vinegar, but both were commerical, certified to 5% acidity. But I’m still a little spooked by this!
Am I reading this correctly that none of these cases involved jelly or jam? Most of the home canning I give as gifts is either jelly or jam.
Healthy Canning
There are cases of botulism involving jellies. One was just a just a few years ago, watermelon jelly in Vancouver. The people making it didn’t realize watermelon was a low-acid fruit that required special acidification for home canning.