They include peas, corn, lima beans, green beans, mushrooms, sauces, and soups. The food is canned or processed in some way. Inadequate processing or heating lets spores live and toxins form. Conditions after processing let spores grow and toxins form. The food is not heated enough before eating to kill the toxin.
Someone eats the poisonous food.
Prevention Alert Discard all raw or canned food that shows any sign of being spoiled. Discard all bulging or swollen cans of food and food from glass jars with bulging lids. Do not taste food from swollen containers or food that is foamy or has a bad odor. Process low-acid foods at temperatures above boiling and for the recommended time for the size of can or jar you are using. Can low-acid foods in a pressure canner.