Botulism can be prevented. Food-borne botulism often occurs from home-canned foods with low acid content, such as asparagus, green beans, beets and corn. However, outbreaks of botulism from more unusual sources such as chopped garlic in oil, chili peppers, tomatoes, improperly handled baked potatoes wrapped in aluminum foil, and home-canned or fermented fish.
People who do home canning should follow strict hygienic procedures to reduce contamination of foods. Oils infused with garlic or herbs should be refrigerated. Potatoes that have been baked while wrapped in aluminum foil should be kept hot until served or refrigerated. Because the botulism toxin is destroyed by high temperatures, people who eat home-canned food should consider boiling the food for 10 minutes before eating it to ensure safety. Instructions on safe home canning can be obtained from county extension services or from the US Department of Agriculture.
Because honey can contain spores of Clostridium botulinum (a source of infection in infants), children less than 12 months old should not be fed honey. Honey is safe for people 1 year of age and older.
Wound botulism can be prevented by promptly seeking medical care for infected wounds, cleaning wounds with soap and water, and not using injectable street drugs.