Many housewives harvest various vegetables, fruits, berries, mushrooms in the season, rolling them up with airtight lids. If the rules for cooking canned food are not followed, a deadly danger may lurk in the jar – botulism. Botulism is food poisoning that occurs when eating foods containing poison (toxin) bacteria Clostridium botulinum. Botulism microbes are widespread in the form of spores. Spores persist in the external environment for a long time, are resistant to freezing and drying. Getting on fruits and vegetables, foodstuffs, livestock feed or into the intestines of the body (for example, fish), the spores germinate into a vegetative form in the absence of oxygen and form a toxin. The toxin is destroyed at a temperature of 80 ° C in 30 minutes, 100 ° C in 10 minutes. The disease develops within a few hours to 5 days. A sick person is not dangerous to others. Immunity is not formed, re-infection is possible. The onset of the disease is usually acute. Patients complain of pain