The International Society for Infectious Diseases reported today that 14 people were hospitalized due to botulism recently in the Yugra district of Russia after participating in a "feast" on February 3rd. One of the victims died. Preliminary investigation results are pointing to home-canned tomatoes as the source of the illness.
This is a reminder that even relatively acid canned foods, such as tomatoes, can be a source of botulism. Boiling temperatures will inactivate the toxins produced by Clostridium botulinum. If you home-can, please reheat the canned food to the boiling point and allow it to simmer for at least 10 minutes before tasting even a tiny amount of the food.