Prevention is extremely important. Home canning should follow strict hygienic recommendations to reduce risks. Pressure canners should be used for all low-acid foods. In addition, home-canned foods should be boiled for 20 minutes before eating. The botulism spores can only be killed by the high heat which can be obtained in a pressure canner.
Infant botulism is a concern for children under one year of age.
It is possible for bees to pick up the botulism spores from flowers or soil. These spores are not destroyed during the processing for honey. The botulism spores grow in the baby's intestinal tract and then produce the toxin. After the age of one year, this no longer happens because of higher acid levels in the baby's tummy. Flavored oils can be a concern if not prepared correctly.