What is botulism primarily associated with?

Botulism is primarily associated with improperly processed or temperature-abused foods due to the growth of the bacterium Clostridium botulinum, which produces a potent toxin. This bacterium thrives in anaerobic (low-oxygen) environments, which are commonly found in improperly canned or preserved foods. When foods are not processed correctly, or when they are held at unsafe temperatures, it creates favorable conditions for the bacteria to grow and produce the toxin.

For example, home-canned goods that are not canned at the correct temperature or pressure may allow spores to survive and produce toxin. Additionally, foods that are left out at room temperature for extended periods can also become hazardous. This underscores the importance of adhering to safety protocols during food processing and temperature control to prevent botulism.