How to Avoid Botulism at Your Next Potluck
Here's a pretty extreme case for avoiding potlucks: one person has died and at least 20 others remain sick due to food-borne botulism, which contaminated an unknown dish at a church potluck this weekend. Botulism, a serious and sometimes fatal bacterium, creates a toxin that attacks nerves and can lead to paralysis of the limbs and respiratory muscles. Symptoms usually show up within 36 hours of eating the food but can begin more than a week after. To avoid this terrible situation from happening to you or others, research the handy Instagram handle #botulism for graphic examples of shady biz-nasty. In addition, here is what you need to know when preparing and consuming food at a potluck (do be sure to click the links to see photographed examples):
- A best practice for food safety is to keep hot foods hot and cold foods cold, since food-borne bacteria grow most rapidly between 40°F and 140°F. It sounds basic enough, but avoid eating room-temperature items containing raw eggs, dairy, meat, and/or fish. Keep soups, chili, etc. in a slow cooker. Grilled, fried, or other hot meats should be consumed within a couple hours maximum; refrigerate leftovers once cooled to room temperature. Refrigerate chopped veggies/fruits (like salsas and salads) as well as anything containing dairy until the very last minute. Or, consider putting the bowl(s) over ice water to stay cold.
- Botulism cannot be smelled or tasted. Eeks! But there are visible signs of its presence.
- Botulism spreads rapidly in canned foods. Discard any cans that have dents, are misshapen, contain rust, or appear bloated. If the jar lids open too easily or the seal appears compromised, toss it. If the jar's contents are fizzy or bubbling, also discard it!
- If canning at home, make sure to follow the most up-to-date standard practices. And always process your cans! If mold appears at the top of the jars when opened later, don't just scrape it off and move on — chuck it!
- Botulism bacteria are found in soil — so thoroughly wash fruits and vegetables and scrub any root veggies like potatoes. Even mushrooms need to be cleaned thoroughly.
- Alcohol, salt (even brines), sugary syrups, vinegars, and acidic foods (like lemons and limes) will kill botulism bacteria as well as viruses, fungi, and mold.
- Botulism can survive high temperatures (up to 212ºF). A combination of acid and heat can kill botulism and its spores.
- If the food looks strangely colored, smells funny, or even appears just slightly off, don't risk it! Fermented foods like sauerkraut may be the exception.
- When in doubt, toss (or discretely spit) it out. No one has time for serious food-borne illnesses.