A toxin that targets the body’s nerves can induce botulism, an extremely rare but dangerous disorder that can include breathing difficulties, muscle paralysis, and even death. Canned or inadequately stored goods are frequently the culprit.

The CDC advises keeping homemade oils flavored with herbs or garlic cold, refrigerating pickled or canned goods once they have been opened, and keeping baked potatoes hot or properly chilled to reduce the risk of botulism. It is preferable to err on the side of caution and throw away the item when in doubt regarding food safety.

The Putative Origin

Investigations revealed that Claudia’s condition might have been caused by pre-packaged soup, albeit this was not proved. Although store-bought soup samples tested negative, there is conjecture that the soup may not have been properly refrigerated or reheated.

It may take Claudia up to a year to fully recover, underscoring the significance of food safety and the possible risks concealed in common cupboard products.