What is Botulism?
Botulism is an uncommon but debilitating disease from a bacterium called Clostridium botulinum, naturally present in soil [1]. The disease attacks the nervous system, causing paralysis and respiratory failure [2]. Double or partial vision, sagging eyelids, mumbled words, inability to swallow, dry mouth, and muscle weakness are the signs of botulism [1]. Botulism can also make you paralyzed, causing breathing problems and, ultimately, death if not treated immediately [3].
What are the Causes of Botulism?
There are different kinds of botulism, all owing to various reasons. It results from eating foods that have been infected with the toxin. This often arises from consuming spoiled fermented and home-canned food [2]. Wound botulism occurs because the bacteria is infected by a wound and secretes the poison. This type is more prevalent in heroin addicts [1].
...
In rare instances, botulism may be caused by inhaling the toxin, perhaps in the event of bioterrorism [5]. Then again, botulism doesn’t just come from one person to the next. To be infected with botulism poisoning, the person must eat the spores or toxin, or the toxin must get into a wound [3].
Risk Factors of Botulism
Botulism is a deadly disease triggered by the toxin made by Clostridium botulinum. This is present in different variants, which exhibit multiple risk factors.
The most widespread is infant botulism, which usually happens in infants less than 12 months old. Exposure to infected soil or foods containing botulism spores, including honey and corn syrup [3, 6, 7]. Those born in the countryside or on farms, those who do not urinate as often, and those who are breastfed also have increased risk [6, 8].
Another variant of the illness, foodborne botulism, is commonly associated with improperly canned or frozen foods, home-canned vegetables, fermented, smoked, and salted fish, and meat products like ham and sausage [9, 3, 5]. Unprocessed food in a shop or restaurant could also be unsafe [10].
Wound botulism refers to spores from botulism settling into an open wound. Botulism is a disease that drug users have been prone to developing in the past few years because the spores are prevalent in heroin and cocaine [3].
Different populations might be more vulnerable. For example, higher birth weights, babies born to mothers of advanced maternal age, and newborns who were breastfed have been linked to increased incidence of infantile botulism [11]. Hispanics and Asian families might also have a higher incidence as they take herbal medicines and raw honey [11].
Is It Safe To Consume Foods From Dented Cans?
It’s possible for things to play into whether food in dented cans is safe to consume. The one that worries individuals the most is whether it will move more substances from the can to the food. Researchers reported that iron migration in dented cans was substantial and that iron at room temperature and in the refrigerator remained superior to that in intact cans [12].
A further concern is microbial contamination. We have seen that swollen cans, often caused by dents, are generally laden with spoilage microbes, resulting in food poisoning [13, 14]. Moreover, open cans have been shown to have greater microbial abundance and elevated pH levels, making the food unfit for consumption [15].
But not all dents are dangerous. The danger is more significant if the crack is large enough to break off a seam or if the dent extends into the seam. Otherwise, air is prone to enter the can, leading to spoilage [16].
Eating out of dented cans isn’t necessarily unsafe, but it is usually preferred to avoid the risk. To eliminate any possible risk factors, it is best to discard a can that is deeply shattered, such as in the top or when its food has a weird smell, colour, or texture.
Can You Get Botulism From Dented Cans?
Botulism is a deadly disease caused by the neurotoxin of the bacterium Clostridium botulinum. When it comes to canning foods, people have to consider botulism, and they’re often curious if cracked or dented cans can increase the risk.
Yes, it’s possible, but it’s not the denting that is wrong. Instead, the microenvironment of a dented can can promote Clostridium botulinum growth. An abrasive can that makes a hole or crack, or if it has a weakened seal, might provide an area where these bacteria can flourish [17, 18].
Yet botulism in ready-to-eat canned foods is so rare that we have little chance. This is due to the commercial canning industry's strict food safety standards and practices [19]. Botulism occurs mainly in home-canned foods where the proper canning procedures still need to be performed [20].
That being said, it’s always safer to be safe than sorry. It is best to discard a heavily dented can, such as the top, side or bottom seam. Moreover, never eat out of cans with bulging, leeching, or rotting odour because these are essential indicators of contamination [5].