Clostridium botulinum is a strict anaerobe; that is, it is killed by the molecular oxygen (O2) present in air. Humans can die of botulism from eating foods in which C. botulinum is growing
How does this bacterium survive on plants picked for human consumption?
Why are home-canned foods, as opposed to store bought cans, most often the source of botulism?
Typically humans do not die from infection by the bacteria. In fact, by the time the food is consumed the bacteria is usually dead. During bacterial growth, a toxin is produced. This toxin is among the most toxic substances known.
The bacteria grow in the soil and sporulates upon unfavorable conditions. The spores are transferred in the soil deposited on the plants. If the canning temperatures are sufficient then the bacteria will die. If not, the bacteria will begin to grow under the anaerobic conditions inside the can/jar. The nutrients are eventually exhausted and the bacteria die, leaving the toxin. Home-canned foods are most often a source because the canning temperatures are less rigorously monitored.
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