Washington Man Likely Dies Of Botulism; Proper Canning Practices Urged

ABERDEEN, WA — A Grays Harbor County man likely died of botulism over the weekend, and health officials are warning residents to practice proper at-home canning.

The man, who was between 55 and 65 years old, was from Grays Harbor County, about 45 miles west of Olympia, the county's public health department said in a news release Monday. Authorities are awaiting test results to determine exactly how he died. Further details about his death weren't immediately released.

Grays Harbor County Environmental Health helped the property owner safely dispose of about 170 pint-size jars of home-canned food and canning jars, following guidelines from the federal Centers for Disease Control and Prevention.

Botulism is a rare but serious illness caused by a toxin that attacks the body’s nerves, the CDC writes. It's odorless, tasteless and invisible to the naked eye. Even a small taste of food containing the toxin can be deadly, according to the CDC.

Symptoms usually start with muscle weakness in the eyes, face, mouth and throat. That weakness can then spread to the neck, arms, chest and legs, and even weaken muscles used in breathing, which can become fatal.

The toxin is made by clostridium botulinum and sometimes clostridium butyricum and clostridium baratii bacteria. These bacteria can produce the toxin in food, wounds, and the intestines of babies.

"These bacteria make spores, which act like protective coatings," the CDC said on its website."Spores help the bacteria survive in the environment, even in extreme conditions. The spores usually do not cause people to become sick, even when they’re eaten. But under certain conditions, these spores can grow and make one of the most lethal toxins known."

Improperly home-canned, preserved or fermented foods can create the right conditions for spores to grow and make botulinum toxin.

Home-canned vegetables are the most common cause of botulism outbreaks in the United States. From 1996 to 2014, there were 210 outbreaks of foodborne botulism reported to the CDC. Of the 145 outbreaks caused by home-prepared foods, 30 percent were from home-canned vegetables, the CDC said.

"These outbreaks often occurred because home canners did not follow canning instructions, did not use pressure canners, ignored signs of food spoilage, or didn’t know they could get botulism from improperly preserving vegetables," the CDC said.

Using proper canning techniques, the right kind of equipment, and disposing of any canned foods that may not have been properly preserved is the best way to keep home canned goods safe, county health officials said.