Invisible Toxin Risk in Canned Foods

Prof. Dr. Ayşegül Taylan Özkan, Dean of the Faculty of Medicine at Cyprus International Univeristy (CIU), and faculty member Assist. Prof. Dr. Nagat Balaman shared their evaluations regarding the risk of botulinum toxin in canned foods and its effects on human health. The academics emphasized that improperly prepared canned and fermented foods, in particular, can lead to serious health problems.

Referring to the formation process of botulinum toxin, Prof. Dr. Ayşegül Taylan Özkan stated, “Clostridium botulinum is a spore-forming bacterium that can produce toxic substances called botulinum toxin in oxygen-free environments such as canned foods.” Özkan noted that this bacterium begins producing toxins when suitable environmental conditions are present.

Drawing attention to the effects of botulinum toxin on the nervous system, Assist. Prof. Dr. Nagat Balaman said, “This toxin can cause a severe disease known as botulism, which may lead to shortness of breath, muscle paralysis, and even death.” Balaman added that symptoms can appear within hours or days after consuming contaminated food.

The academics stated that Clostridium botulinum spores are widespread in nature and that environments with low oxygen, low acidity, and appropriate temperatures pose a risk for toxin production. For this reason, they emphasized that homemade canned foods prepared without hygiene rules carry a higher risk of botulism.
They stressed that following hygiene rules and safe production methods during the preparation and storage of canned and fermented foods is of vital importance. It was also highlighted that products with swollen packaging, leakage, or abnormal signs when opened should not be consumed. Proper storage conditions and checking expiration dates were identified as key factors in reducing the risk of botulinum toxin.