Can botulism be in jam?

ботулизм в варенье Botulism is an acute infectious disease, accompanied by the defeat of the nervous system by botulinum toxin. It is known that a dangerous toxin can appear in vegetable, meat, mushroom, canned fish.

But is botulotoxin in jam? How can he appear there? How to determine what he is there? What do doubters about the product's good quality? What is the prevention of botulism? We will deal with these issues.

Where does botulism come from?

ботулизм The source of the toxin is the spore-forming mobile rod Clostridium botulinum. It lives in the soil and is widespread in nature. In the absence of oxygen, the vegetative form (that is, which actively feeds and reproduces) produces the strongest natural poison - botulinum toxin. Microbial germs are warm-blooded animals, sometimes fish, crustaceans and molluscs. They fall into the digestive tract of animals with food, water, contaminated soil. Inside the animals, toxigenic rods multiply, and when they get into the environment, they become spores. The permanent place of habitation of the latter is the land. Thus, disputes are spread and live everywhere.

Sticks can produce toxins only in the absence of oxygen. The best environment for reproduction and the formation of toxins in natural conditions is cadaveric material, and in domestic - canned foods.

How does botulinum toxin work?

слабость мышц The poison is destroyed in an alkaline environment and by boiling. It affects the nerve cells of the spinal cord and the medulla oblongata, due to which movement is carried out, as well as nerve endings. Strongly binding to neurons, the poison blocks the release of the mediator acetylcholine in the muscles. This leads to a disruption of the transmission of the nerve impulse from the nerve fibers to the muscle cells. As a result, the incentive to move to the destination does not reach. Hence the weakness of different muscle groups.

The greatest threat is the defeat of vital muscle groups - the mouth, throat, larynx, respiratory (intercostal, diaphragmatic). This leads to a decrease in ventilation of the lungs, inability to swallow, chewing. The weakness of the muscles subsequently goes into paralysis, when their complete inability to make contractions comes.

Impossibility to swallow leads to the development of mumps, inflammation of the lungs due to casting saliva from the mouth and digestive juices from the stomach, not to mention the inability to eat and drink. Toxin also affects the heart and blood vessels. The toxic damage of the cardiac muscle in the form of myocarditis develops, a vasospasm occurs. Also, impaired relaxation of sphincters leads to a delay in urine. Developing acute respiratory failure is mainly the cause of death. The second place is the death rate from heart damage.

How botulotoxin can get into the jam

варенье и ботулизм Can botulism be in jam? It would seem, where does he get to jam? After all, we did not go above berries or fruits, of which jam is usually cooked. Let's see what conditions are necessary to get both jam and botulism.

  1. Products or dishes should be contaminated with earth - a source of habitat for a dangerous wand.
  2. Use in preparation of poorly washed fruit and berries.

A swollen jar of ready-made jam - indicates the poor quality of the product.

Getting into favorable conditions, spores turn into vegetative forms and begin to produce toxins. Since canned banks are usually at least a month, Clostridium has enough time for toxin production. Especially if they are in the bank a lot. We open the jar, we eat jam - we get the disease.

Typically, the taste and appearance of the product is not changed. A toxin can also be found in a swollen jar.

If everything looks normal, but the suspicion still appears, whether there is botulism in the jam, then it should be heat treated. Boiling for 10 minutes completely neutralizes the poison.


  1. ботулизм и варенье Thoroughly rinse the products to prepare the jam and sterilize the dishes.
  2. Do not eat jam from swollen jars.
  3. In case of doubt in the suitability of the product for food - boil for 10 minutes.

In the jam, which is stored under the nylon cap, there is never botulism. Since such lids let in air and even if there are spores in the product, they will remain in contention and there will be no toxin, and hence botulism.

Botulism, this is a serious infectious-toxic disease that causes life-threatening changes in the body, therefore, it is with all responsibility to treat possible infection! Knowing where the toxin and signs of the contaminated product come from, you can avoid poisoning. And compliance with preventive measures will prevent the formation of botulinum toxin in foods and make life safer.