How to Avoid Botulism by Storing Condiments Properly

Could your mayonnaise kill you? Mayo aversion is a real thing with selective eaters, but the popular condiment may have more dire consequences for consumption than just a distaste for the creamy spread.

A recent botulism outbreak in Saudi Arabia has raised alarms for foodborne illness after one person died and 75 sickened from the bacteria. The cause of the outbreak: a restaurant’s mayonnaise. The mayo was contaminated with Clostridium botulinum, a potentially toxic bacteria that can grow in improperly stored food. If the bacteria Clostridium botulinum sounds familiar to you, it’s because it may already be in your body — it’s the toxin used to create Botox, the medical injectable used to smooth wrinkles and treat other conditions such as hyperhidrosis. 

But before you toss out your condiments, know that botulism is rare. Only about 110 cases are reported in the U.S. annually — but it’s very serious.

Clostridium botulinum, the bacteria that causes botulism, is found naturally in produce and other foods. This bacteria rarely makes people sick, but the problem is when the bacterial spores grow, and “make one of the most lethal toxins known,” according to the CDC. You can’t see, smell, or taste these spores growing, and severe botulism has been associated with completely normal, even delicious foods that contain an unpleasant and invisible surprise. 

All kinds of botulism are considered potentially fatal. 

According to the USDA, even microscopic amounts of botulism bacteria can cause illness or death. The neurotoxin can affect the body’s nervous system once digested, and symptoms typically appear within 12 to 36 hours after eating contaminated food. Early symptoms can include nausea, vomiting, weakness, and vertigo followed by neurological symptoms, and in the worst cases, death by respiratory failure. According to the World Health Organization, botolinum toxins are “one of the most lethal substances known” and “block nerve functions and can lead to respiratory and muscular paralysis.” So It’s of utmost importance to diagnose botulism early, so ​​those infected can be treated with an antitoxin. 

Mayo haters, you’re not safe yet. Many foods, particularly those stored improperly, are at risk for the botulinum toxin. Homemade foods that are preserved improperly are at the highest risk for botulism, including foods that are low in acid, sugar, and salt and stored in a low-oxygen environment. Those homemade pickles your neighbor with the unkempt lawn gifted you? Pass. Though ketchup is considered too acidic to contract botulism, mustard has been a source of deadly botulism, as has gas station nacho cheese,  homemade fermented foods, improperly stored salsa, baked potatoes, and many more common foods. 

The best way to prevent botulism is via food safety. Shelf-stable foods, like canned goods, shouldn’t be dented or bloated. Jars should be properly sealed and not at all cracked or damaged.  “Do not taste or eat foods from containers that are leaking, have bulges or are swollen, look damaged or cracked, or seem abnormal in appearance,” the USDA advises. “Do not use products that spurt liquid or foam when the container is opened.” 

Food should be kept at a safe temperature at all times. Those picnic-ready potato salads? Burgers off the grill? Everything you eat must be kept out of the danger zone of 40°F – 140°F, the temperature range in which botulism and other toxins can thrive. Keep cold foods cold, and after an hour, toss the remains. Hot food should stay hot. Use common sense, discretion and ask the right questions about homemade preserved foods, and you can hopefully avoid botulism risks.