A new fad of returning to grassroots food preparation has led several young people to try their hand at home canning. Many have never even seen their grandparents can vegetables but figure that it can’t be that hard. Which type of foodborne illness cases would MOST likely rise in number as the number of new home canners rises?

Improperly canned foods can create a low-oxygen environment where Clostridium botulinum grows and produces its toxin. Home canning requires careful processing, especially for low-acid vegetables, so more inexperienced home canners could lead to more botulism cases. E. coli, campylobacter, and vibriosis are not as specifically associated with home-canned foods.

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