It was long thought that botulism poisoning can be generally attributed to damaged canned goods. However, improper treatment of foods made with fresh produce can cause the poisoning as well. The spores of Clostridium botulinum are ubiquitous in soil, but they do not germinate and produce botulin toxin unless they are given the correct environment in which they may do so. Cooking food and then leaving it out at room temperature for hours can cause this germination and in turn cause botulism.
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