Clostridium botulinum can be found in canned and some sealed pickled foods. It can produce botulinum neurotoxin, which, when consumed or inhaled, can cause flaccid paralysis of muscles throughout the body, and can be life-threatening in severe cases. Clostridium botulinum is a kind of bacteria that grows in an anoxic environment. In canned and sealed pickled food, it is an excellent place for Clostridium botulinum to survive because of the good anoxic environment. Clostridium botulinum can secrete botulinum neurotoxin, which can inhibit the release of acetylcholine from the body’s cholinergic nerve endings, resulting in paralysis due to the inability of muscles to contract. After absorbing this toxin through the digestive tract or respiratory tract, people can experience symptoms such as drooping eyelids, double vision, strabismus, difficulty swallowing, nausea, vomiting, difficulty breathing and muscle weakness, and in severe cases, death can occur due to paralysis of the respiratory muscles. If you experience any of these symptoms after eating canned or sealed pickled food, call 120 immediately for prompt treatment.