Botulism risk warnings for damaged canned foods

Neurologist Dr Baibing Chen issued public warnings that severely damaged canned foods – bulging, cracked, dented or otherwise compromised – may harbour *Clostridium botulinum* and its potent neurotoxin. The toxin blocks acetylcholine release, leading to flaccid paralysis, blurred vision, respiratory failure and, without antitoxin, can be fatal.

In a July 29 briefing aimed at UK consumers, Chen cited the Food Standards Agency and advised discarding any suspicious cans, noting that heating does not neutralise the toxin. Two days later, a broader notice referenced U.S. CDC data (about 150 cases annually) and reiterated the same safety steps, while also mentioning that certain fish such as barracuda can contain natural neurotoxins and should be avoided.

Both messages stress that botulism is rare but serious, that the toxin is tasteless and odourless, and that early symptoms appear 12‑36 hours after ingestion. The core advice remains consistent: check can integrity before use and discard any that appear compromised to protect brain and overall health.