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This Morning Doctor Reveals Common Deadly Fridge Mistake That Can Kill In Minutes

13:48, 12 Aug 2025Updated 11:51, 13 Aug 2025

It's a danger most people in the UK will never encounter - but when it strikes, it can be deadly in minutes. Botulism, a rare but serious food-borne illness, is caused by toxins produced by Clostridium botulinum bacteria.

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While the UK has some of the strictest food safety standards in the world, a leading doctor has warned that one simple household mistake - incorrect refrigeration and storage - can turn your kitchen into a danger zone. An outbreak in Italy last week claimed the life of a 52-year-old man and hospitalised nine others after they ate broccoli in oil from a food van.

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Dr Raj Arora says that although the risk of food-borne botulism in Britain is very low, poor storage habits at home - particularly with certain preserved or canned foods - can create ideal conditions for the toxin to develop.

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READ MORE: How to stop botulism invading your home as man dies after eating broccoli sandwich

"I think it's important to stress that, due to the UK's high food safety standards, the risk of food-borne botulism is extremely low. Cases are rare and typically linked to home-produced or improperly canned foods, where poor food hygiene, preparation and storage can create a risk of botulism due to the conditions," Dr Arora tells The Mirror.

Botulism develops when Clostridium botulinum bacteria are deprived of oxygen - conditions commonly found in sealed cans, jars, and bottles. In these anaerobic environments, the bacteria can produce a highly potent toxin that attacks the nervous system.

If untreated, the illness can cause paralysis and even death within hours. According to health agencies, the toxin is so lethal that even tiny amounts can be fatal.

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Although commercially canned goods are generally safe, home canning, oil-based preservations, and certain imported products can carry risks if not processed correctly.

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"When canning, ensure foods, especially meat, vegetables, and seafood, are canned correctly. For low-acid foods, use a pressure canner so temperatures are high enough to kill spores. Always check that cans are properly sealed to prevent any air from entering," Dr Arora advises.

One of the clearest signs that food could be contaminated is a change in the container itself.

"If cans are bulging or distorted make sure you are not eating from them - that is really really important as this could indicate a botulism risk," she says.

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Homemade garlic or herbs stored in oil can be a hidden danger if left at room temperature for too long.

"Other risks of botulism can come from oil preservations, so garlic or herbs preserved in oil are refrigerated and consumed in a week as well," Dr Arora adds.

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Incorrect refrigeration is one of the most common household slip-ups that can put people at risk.

"Also important is that if you are refrigerating foods, that you store any perishable foods at appropriate temperatures. Always check the packaging and ensure that you are following instructions correctly. For example, if it says store below 4C make sure that it is refrigerated and stored appropriately," Dr Arora says.

Leftovers should also be handled with care. "If you have any leftovers make sure they are refrigerated once they have cooled down and that they are consumed in a few days," she added.

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And even with canned foods, a final cooking step can help destroy toxins.

"If you have any canned foods as well, make sure you are boiling them for at least 10 minutes before eating anything."

For Dr Arora, avoiding botulism comes down to a mix of vigilance, good hygiene, and knowing what to look for.

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"So in summary: you want to avoid any foods that have been stored at incorrect temperatures, out of date foods and any foul smellings foods and of course any foods from bulging or distorted cans. It is also really important to practise good hygiene when preparing food, making sure you wash your hands thoroughly, and clean all surfaces and utensils that you may use."

She added that while the bacteria themselves aren't harmful, the toxins they produce are.

"If you eat food containing the toxins because it has not been properly canned or cooked then you can get food borne botulism. The bacteria themselves which is Clostridium botulinum is not actually harmful but when they produce highly poisonous toxins, that is when they can cause an issue and this normally occurs when these bacteria are deprived of oxygen, so closed can or bottles, stagnant soil or mud can cause growth of this poisonous toxin that can be harmful to human beings."

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Botulism–this Bacterium Produces One Of The Deadliest Toxins In The World

It sounds unbelievable: Three people have died in Italy after eating seemingly harmless snacks. The cause is not a rare virus or an exotic disease—but a globally widespread (soil) bacterium that, under certain conditions, releases one of the deadliest known toxins. The result: a dramatic outbreak of botulism.

Italy: Three Dead and Numerous Ill After Botulism Poisoning

Severe cases of botulism have recently been reported in several popular holiday regions in Italy—with tragic consequences. In Diamante, in the Calabria region, two people died after eating a sandwich with broccoli and sausage from a street vendor. Another case was reported in Sardinia: A 38-year-old woman became infected after consuming guacamole at a festival. Despite intensive medical care, she did not survive and died after several weeks.

In total, more than a dozen people suffered life-threatening poisoning. All affected were diagnosed with botulism poisoning caused by contaminated food. Two of the patients remain in critical condition. The ongoing investigation now focuses on the operator of the affected food truck, several suppliers, and a clinic where the correct diagnosis was apparently delayed. Authorities are currently investigating possible lapses in storage, processing, and medical care.1

Clostridium Botulinum—an Invisible but Deadly Environmental Germ

The bacterium Clostridium botulinum is widespread in the environment—found in soil, dust, and sediments. In its spore form, it is extremely resistant to heat, dryness, and cold. Only when it enters an oxygen-poor, moist, and nutrient-rich environment does it begin to multiply and produce the extremely toxic botulinum toxin. Botulism poisoning is one of the most dangerous foodborne illnesses because it can be fatal without timely treatment.

It becomes particularly dangerous when preserved, vacuum-packed, or pickled foods are not sufficiently heated or stored hygienically. In the current case in Italy, broccoli preparations were reportedly left unrefrigerated in the sun for hours—a typical scenario that promotes the formation of the dangerous toxin.

How Botulism Poisoning from Food Occurs

The bacterium Clostridium botulinum is a natural part of the environment and can be found almost everywhere, such as in soil, dust, or on plants. To survive unfavorable conditions, it forms tiny, extremely resistant spores. These can unknowingly land on food through dust or dirt—without visible or noticeable signs.

Typical risk products are homemade vegetable or meat preserves, where sufficiently high temperatures were not reached during canning. In such cases, the spores can survive and reactivate in the sealed jar. There, they develop into bacteria that form the dangerous toxin. Industrially produced preserves are considered much safer if production conditions are met. Clostridium spores are extremely heat-stable.

Raw milk or fresh meat are not considered typical triggers for botulism poisoning in humans according to current knowledge.2

Effect on the Body: How the Toxin Paralyzes the Nervous System

The botulinum toxin produced by Clostridium botulinum is indeed the strongest known poison or toxin. It blocks the transmission of signals from nerves to muscles, leading to progressive paralysis. Initially, symptoms usually appear in the head and facial area. As it progresses, vital body functions can be affected.

Typical symptoms include:

Light sensitivity, eye flickering, double vision

Drooping eyelids, facial muscle paralysis

Slurred speech, hoarseness, and swallowing disorders

Nausea, vomiting, constipation, bowel obstruction

Muscle weakness, circulatory problems, shortness of breath up to complete respiratory paralysis

In severe cases, intensive medical treatment with artificial respiration and antitoxin administration is required. The early start of therapy is particularly critical, as the toxin binds irreversibly to nerve cells.3

Botulism Poisoning: What Happens Medically in an Emergency

Botulism is always a medical emergency. Affected individuals must be taken to the hospital immediately and are usually treated in an intensive care unit. Artificial respiration is often necessary because the toxin can paralyze the respiratory muscles. Even the smallest amounts of botulinum toxin can be life-threatening.

If botulism poisoning is suspected, a specific antidote is administered—usually before lab results are available. The earlier the treatment begins, the greater the chances of survival.

If the spoiled food was consumed only a few hours ago, gastric lavage may also be useful to remove remnants of the toxin from the body. If the intestines are already paralyzed or there is constipation, medications that stimulate bowel activity can help.4

Forms of Botulism–and How They Occur

Botulism occurs in various forms, depending on the route of infection. Each form carries specific risks:

1. Inhalation Botulism

An extremely rare but highly dangerous form. It occurs through inhalation of botulinum toxin—for example, when opening heavily contaminated preserves or in the event of a bioterrorist attack.

2. Latrogenic Botulism

This variant can occur due to an overdose of botulinum toxin, such as in cosmetic wrinkle treatments or neurological therapy. However, such cases are extremely rare.

3. Animal Botulism

Primarily affects cattle and poultry when they consume contaminated feed. This form mainly plays a role in agriculture but can have economic and epidemiological consequences.

4. Wound Botulism

Occurs when the bacterium enters open, oxygen-poor wounds. People who use intravenous drugs are particularly at risk. The toxin is produced directly in the infected tissue.

5. Infant Botulism

This form occurs exclusively in infants under twelve months. Since their gut flora is not yet fully developed, introduced spores can settle in the intestines and produce the toxin there. A typical trigger is honey, which is why parents should never give it to infants.

6. Foodborne Botulism

By far the most common form in humans, and also the cause in the current case in Italy. It occurs through the consumption of contaminated, insufficiently heated food. Typical examples are homemade preserves, pickled vegetables, sausage, or fish products. The toxin can only be reliably neutralized by heating above 85 degrees Celsius.5

How Common Is Botulism–and How Can You Protect Yourself?

Botulism is overall rare in Europe. In Germany, fewer than ten cases are reported annually—almost all of them foodborne. Due to modern food controls, the risk for industrially manufactured products is very low. It is a different story with homemade preserves or improperly stored foods—especially in summer temperatures.6

Protection measures at a glance:

Do not use cans with bulging lids

Dispose of jars with damaged seals or unusual odors

Heat homemade preserves to at least 85 degrees Celsius before consumption

Do not give honey to infants under one year

Ensure clean, refrigerated storage at street food vendors

Do not leave food leftovers unrefrigerated for hours

Bundesministerium für Arbeit, Soziales, Gesundheit, Pflege und Konsumentenschutz. Botulismus. (accessed on August 12, 2025) ↩︎

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