The recommendation to boil home-canned foods prior to consuming them is intended specifically to reduce the risk of infection with

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Boiling home-canned foods prior to consuming them reduces the risk of infection with botulism toxin, a deadly poisonous neurotoxin produced by the bacterium Clostridium botulinum. While other toxins (such as aflatoxin and brevetoxin) can contaminate foods, it is the risk of botulism that is specifically addressed by this recommendation.

The Recommendation to Boil Home-Canned Foods Prior to Consuming Them