Neurologist Dr. Baibing Chen warns of botulinum risk in damaged cans

Neurologist Dr. Baibing Chen (known as Dr. Bing) cautions that swollen, cracked or deeply dented canned foods may be contaminated with the bacterium *Clostridium botulinum*, which produces botulinum toxin – one of the most potent neurotoxins known. The toxin blocks the release of acetylcholine, interrupting nerve signals to muscles and can cause blurred vision, facial weakness, difficulty swallowing, respiratory failure and, in extreme cases, death. It has no taste, smell or visible signs, so contaminated food often appears normal.

Chen advises discarding any can that looks suspicious without opening it. Botulism is rare but dangerous; the U.S. Centers for Disease Control and Prevention (CDC) records about 150 cases annually, with symptoms typically appearing 12‑36 hours after ingestion. He also notes he avoids certain fish such as barracuda because they can contain natural neurotoxins.

The warning is aimed at consumers to prevent food‑borne botulism by checking can integrity before use.