Botulism - A food-borne illness caused by toxins produced by the anaerobic bacterium, Clostridium botulinum.
Bouchee - A small round puff pastry shell used for sweet or savory fillings.
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botulism: Food poisoning resulting from the toxin produced by botulinus bacteria, sometimes found in foods improperly canned or preserved; often fatal.
Botulism
ICD-10 A05.1
ICD-9 005.1
Botulism (from Latin botulus, "sausage") is a rare but serious paralytic illness caused by a nerve toxin, botulin,
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You shouldn't feed honey to babies younger than one year--it could cause infant botulism. Store in a cool, dark place, where it will keep almost indefinitely. If the honey crystallizes, heat it briefly in a pan of hot water or in the microwave.
Alaska, despite its small population, has witnessed a steady increase of cases of botulism since 1985. It has more cases of botulism than anywhere else in the United States of America.
This is because botulism spores are among the few bacteria that survive in honey.
There has been a bit of publicity in this country about the danger of home-made garlic oils producing botulism food poisoning if not handled correctly.
Preservatives are divided into antioxidants, such as BHT, BHA, and ascorbic acid, which help prevent fats and oils from turning rancid or fruit from spoiling, and antimicrobial agents, which hinder the growth of mold and bacteria (see botulism).
Do not, on your own, store garlic in oil, even under refrigeration as is sometimes recommended, because cases of botulism have resulted. Commercial preparations of garlic in oil, by law, have been specially treated to prevent this possibility.
Food Safety
Chicken Safety
Salmonella Enterocolitis
Preventing Salmonella
Understanding Food Poisoning: Botulism and Salmonellosis ...
Health note: Honey should not be fed to children less than one year old because it can contain spores of Clostridium botulinum, the bacteria that causes botulism.
Tapping into Maple Syrup ...
If this is combined with temperatures in the danger zone, the growth of the bacteria that causes botulism is increased. Use an oven thermometer to monitor your smoker or grill's internal temperature.
When Infusions are made with oil to flavor foods, always be sure to use a high quality oil but be aware that oil Infusions, particularly those that are homemade, are susceptible to botulism.
Exhausting or venting of pressure canners is necessary to prevent a risk of botulism in low-acid canned foods.
Expeditor: also expo.
 See also: Cooking, Flavor, Produce, Temper, Blend
  
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