Victims who survive botulism often require several months of physical therapy to fully recover. The foods that have been associated with outbreaks are better discussed in terms of the methods used to preserve the foods. Rather than discuss specific foods, I prefer to list categories of foods and describe the conditions that can lead to the growth of and toxin production. C. botulinum grows in foods that are not acidic. The organism will grow in canned vegetables, meats, seafoods, and in chili peppers, garlic, and spices.
Tomatoes are a special case.
Tomatoes are usually acidic enough to prevent C. botulinum from growing. However, some varieties and some canning procedures may result in canned tomatoes that are at risk of supporting growth. Acidity is measured with a pH meter or with pH paper strips. C. botulinum cannot grow at a pH of 4.5 or less. C. botulinum is an anaerobic organism.