Save the packaging materials, such as cans or cartons. Write down the food type, the date, and other identifying marks on the package, the time consumed, and when the onset of symptoms occurred. Save any identical unopened products. Call the local health department if the suspect food was served at a large gathering, from a restaurant or other food service facility, or if it is a commercial product. Grows only in little or no oxygen.
Bacteria produce a toxin that causes illness.
Improperly canned foods, garlic in oil, vacuum-packed and tightly wrapped food. Toxin affects the nervous system. Fatal in 3 to 10 days if not treated. Grows only in little or no oxygen. The bacteria is destroyed by cooking, but some toxin-producing spores may survive.