Botulism, and canning

A few years ago I used to teach courses on various weapons of mass destruction for first responder (police, fire, EMS).  One thing that has stuck in my mind was botulinum clostridium or its by product botulism.  I bring this up because a few years back a small tribal area prepared some food using tupperware type containers instead of using traditional methods.  Many of you prepare foods in some intresting and very tasty ways.  That said, botulism likes low oxygen atmospheres, i.e. canning and some curing methods.  If after a few hours of eating something and you end up with headache that decends to blurrey eyesight (and you were out drinking with Mooch the night before), and then slurred speech or bi-lateral paralysis of the facial muscles get to a hospital quickly, if you have left overs bring them.  It can be treated if caught early enough!

An event a few years ago involved prisners making pruno, and another case involved imported canned bamboo shoots. BTW Raw honey has a form of it, which is why you don't give it to infants and young children as they can't digest it like adults can.