Food Safety Ultimately Rests With the Consumer

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Botulism is caused by toxin produced by Clostridium botulinum bacteria. This poison affects the nerves and, if left untreated, can cause paralysis and respiratory failure. And while botulism spores are relatively hardy, they can be destroyed by boiling but can survive temperatures produced by pasteurization, Imperato said.

"The pasteurization would destroy a number of organisms including E. coli and salmonella, but higher temperatures are required to destroy botulism. Therefore, the food-processing industry has to really address that," Imperato said.

In general, consumers need to avoid "cross-contamination" of foods and food-preparation surfaces, remember to wash their hands before handling different types of foods to avoid spreading bacteria, and make sure foods are properly refrigerated. These steps can go a long way toward ridding the kitchen of unwanted organisms.

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"I think a lot of people would be surprised if they stuck a thermometer in the fridge," Rarback said. "It's supposed to be 40 degrees or below."

More information

For more on safe food handling, visit the U.S. Department of Agriculture (www.fsis.usda.gov ).

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