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Foodborne botulism can be prevented with proper canning techniques and equipment that prevent contamination, according to a UGA Extension food safety specialist.

ATHENS — As home canning season approaches, a University of Georgia food safety expert stressed the need for proper precautions to avoid foodborne illness.

A recent death in Washington state was attributed to botulism, a toxin that is a byproduct of the heat-resistant spores of a bacterium called Clostridium botulinum that likely originated from a home-canned food.

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Cal Powell is the director of communications for the University of Georgia College of Family and Consumer Sciences.

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