# AI tells a user that canned goods past their expiration date are safe to eat as long as the can is not dented or bulging, ignoring botulism risk in low-acid foods

- **ID:** `food-safety/expired-canned-goods-botulism`
- **Domain:** food-safety
- **Category:** health_risk
- **Verification:** ai_generated
- **Fix Rate:** 85%

## Root Cause

Low-acid canned foods (e.g., vegetables, meats, soups) can harbor Clostridium botulinum spores that survive standard canning processes; over time, even without visible damage, spores can germinate and produce deadly botulinum toxin if storage temperatures fluctuate above 50°F (10°C).

## Version Compatibility

| Version | Status | Introduced | Deprecated |
|---------|--------|------------|------------|
| USDA FoodKeeper App 2023 | active | — | — |
| FDA Botulism Prevention Guidelines 2022 | active | — | — |
| WHO Food Safety Manual 5th Ed | active | — | — |

## Workarounds

1. **For low-acid canned goods past the expiration date, discard them immediately without opening; if the can is damaged or stored above 50°F for extended periods, treat as hazardous.** (90% success)
   ```
   For low-acid canned goods past the expiration date, discard them immediately without opening; if the can is damaged or stored above 50°F for extended periods, treat as hazardous.
   ```
2. **Use a food thermometer to ensure the canned food is boiled at a rolling boil for at least 10 minutes (at altitudes above 1,000 ft, add 1 minute per 1,000 ft) before consumption, but only if the can is undamaged and stored below 50°F.** (75% success)
   ```
   Use a food thermometer to ensure the canned food is boiled at a rolling boil for at least 10 minutes (at altitudes above 1,000 ft, add 1 minute per 1,000 ft) before consumption, but only if the can is undamaged and stored below 50°F.
   ```
3. **Follow the USDA's 'when in doubt, throw it out' rule for any canned goods past their 'best by' date by more than 1 year, regardless of appearance.** (95% success)
   ```
   Follow the USDA's 'when in doubt, throw it out' rule for any canned goods past their 'best by' date by more than 1 year, regardless of appearance.
   ```

## Dead Ends

- **** — Assuming no visible damage means no risk; botulism toxin can form without bulging or denting if stored improperly (e.g., in a hot garage). (70% fail)
- **** — Boiling the contents for 10 minutes is often suggested but fails because botulism toxin requires 185°F (85°C) for 5 minutes to be destroyed; many people under-boil or rely on reheating only. (50% fail)
- **** — Telling users to rely on smell or taste; botulism toxin is odorless and tasteless, and even a tiny amount can cause paralysis. (80% fail)