01/02/2026
Here is a good topic, botulism. There are many people who will try to disuade you from Home Canning because of this. But seriously folks, look up the facts!!!! If you are properly canning your goods, and they are sealing when canning, the chance of that is extremely rare. Here are two examples, I will separate with ****. Truth be told, you are MUCH more likely to get sick from STORE BOUGHT goods, as noted below. Top is Home Canned, below the **** is Store bought. I'll stick with Home Canned, thank you.
While rare, home-canned goods can cause deadly botulism, with averages around 5-6 cases and fewer than one death per year from home canning, though figures vary by year, with some years having more cases (e.g., 11 in 2009) and others none, highlighting the danger of improper canning methods for low-acid foods like vegetables, meats, and beans.
Key Statistics & Trends:
Low Frequency, High Risk: Botulism from home canning is uncommon but serious, as the toxin is heat-resistant and grows without air, notes the USDA National Agricultural Library and G. Damerow.
Average Cases: Over a 32-year period (1990-2021), there were about 190 cases from home canning, averaging under 6 per year, according to G. Damerow.
Average Deaths: The overall foodborne botulism death rate is low (under 5%), meaning home-canning cases result in fewer than one death every three years on average.
Specific Years:
2009: 11 cases linked to home canning.
2010: 3 cases.
2011: 3 cases.
2019: 3 deaths from foodborne botulism, with home-canned foods often implicated in outbreaks.
Major Outbreaks: Significant clusters occur, like a 2015 case where 25 people were hospitalized from potato salad made with water bath-processed potatoes.
Causes & Prevention:
Improper Processing: Most cases stem from failing to boil foods long enough or use proper pressure canning for low-acid items, allowing Clostridium botulinum to grow.
High-Risk Foods: Vegetables, meats, and some fruits (if not properly acidified) are common culprits, according to the USDA National Agricultural Library and G. Damerow.
Key to Safety: Following tested, research-based guidelines from sources like the USDA or university extensions is crucial for safe home canning.
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Each year, millions get sick from mass-produced goods, primarily food, with the CDC estimating 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths from foodborne pathogens in the U.S. alone, plus tens of thousands of deaths from consumer products like falls from furniture or fires from electronics, highlighting significant, though often underreported, risks from everyday items.
Food (Foodborne Illnesses)
Illnesses: Around 48 million people (about 1 in 6 Americans) get sick annually from contaminated food.
Hospitalizations: An estimated 128,000 people are hospitalized yearly.
Deaths: Approximately 3,000 deaths are attributed to foodborne illnesses each year.
Causes: Common culprits include bacteria like Salmonella, E. coli, Listeria, and viruses, often from meat, poultry, dairy, and produce.
Consumer Products (Non-Food)
Deaths: The U.S. Consumer Product Safety Commission (CPSC) estimates around 50,000 deaths annually are related to consumer products, though not always directly caused by them.
Falls: Over 67% of these deaths (around 34,000) involve falls, especially among the elderly.
Fires: About 2,500 deaths are linked to fires from products like electronics.
Suffocation: Roughly 2,200 annual suffocation deaths, many involving infants and bedding, are reported.
Key Takeaways
Underreporting: Actual numbers are likely higher as many illnesses aren't reported to health authorities.
Vulnerable Populations: Young children, older adults, pregnant women, and those with weakened immune systems face higher risks for severe illness or death from foodborne pathogens.
Varying Risks: While foodborne illnesses are a major concern, risks from everyday items like furniture, cleaning supplies, and electronics also contribute significantly to injuries and fatalities.
