5 Common Foodborne Bacteria to Avoid
Bad bacteria you don’t want lurking in your food.
4. Clostridium botulinum
Spore-forming bacteria that’s in soil and water and produces a nerve toxin that causes botulism. It is often found in improperly home-canned foods with low acid content, such as asparagus, green beans, beets and corn. It also thrives in foods that are moist, left out at room temperature and/or have little exposure to oxygen; as a result, it has been found in honey, chopped garlic in oil and improperly handled baked potatoes wrapped in foil. Damaged canned goods are particularly vulnerable.
Charges: Tricking people with early flulike symptoms, such as lethargy and muscle weakness, then bringing about double or blurred vision, drooping eyelids, slurred speech, difficulty swallowing and dry mouth. Symptoms usually appear 12 to 36 hours after eating a contaminated food. Left untreated, symptoms may progress to irreversible paralysis.
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)