7. Botulism: A Rare but Serious Risk
While extremely uncommon in high-acid foods like tomatoes, botulism remains a critical concern with any canned good. Clostridium botulinum thrives in low-oxygen, low-acid environments—but improperly processed or damaged cans can still pose a risk.
Signs of potential botulism contamination:
Bulging or leaking can
Foul odor (though botulism toxin is odorless—so don’t rely on smell alone)
Spurting liquid upon opening
If you suspect botulism:
Do not taste
Seal the can in a plastic bag
Dispose of it safely (or contact local health authorities)
Botulism is life-threatening—even a small amount of toxin can be fatal.
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