Botulism, caused by the bacterium Clostridium botulinum, is associated with home-canned foods if canning is done improperly. Enhanced sterilization and canning practices have lowered botulism cases, which now mostly occur in small-scale food production.
The virus associated with home-canned foods is not a virus but a bacterium called Clostridium botulinum. This bacterium can survive the canning process if proper sterilization methods are not used, particularly with the boiling water method which is insufficient for killing C. botulinum endospores.
Consumption of foods contaminated with C. botulinum, such as improperly canned non-acidic foods, homemade pickles, or processed meats, can result in botulism, a serious illness caused by the botulinum toxin, a potent neurotoxin produced by the bacterium in anaerobic conditions.
Better sterilization and canning procedures have significantly decreased the incidence of botulism. However, most cases of foodborne illnesses now are related to small-scale food production. These infections can be largely prevented by proper cooking, sterilization, hand washing, and food handling practices.