If dishes, cups, or other items were exposed to juices containing botulism, running them through the boost setting on a dishwasher may not guarantee that they are safe to use again. Botulism is a severe foodborne illness caused by the bacterium Clostridium botulinum, which produces a potent neurotoxin. The toxin can survive high temperatures, so normal dishwasher cycles may not be sufficient to destroy it.
To ensure safety and prevent the risk of botulism or any other foodborne illness, it is essential to take the following precautions:
Dispose of Contaminated Items: If there is any suspicion that items have come into contact with botulism-contaminated substances, it is safer to discard them rather than risk exposure to the toxin.
Sanitize with Proper Heat: If you want to attempt to salvage items that may have been exposed but are not directly contaminated, the Centers for Disease Control and Prevention (CDC) recommends boiling the items at a rolling boil for at least 10 minutes. Boiling at this temperature can destroy the botulinum toxin.
Avoid Bulging or Damaged Cans: When dealing with canned foods or beverages, always discard any bulging or damaged cans, as they may indicate botulism contamination.
Proper Food Handling: Practicing good food handling and storage practices is crucial in preventing botulism and other foodborne illnesses. This includes refrigerating perishable foods promptly and using safe canning methods for home preservation.
If there is any concern about potential botulism exposure, it's best to prioritize safety and dispose of the items in question. Botulism is a serious health threat, and it is essential to take all necessary precautions to prevent its spread. If you suspect that you or someone else may have been exposed to botulism, seek immediate medical attention.