A deadly food poisoning that is usually brought about by improper canning of meat, fish, and vegetables. In order to multiply to dangerous levels, the bacteria, which produce a toxin, require moisture and a lack of oxygen. Botulism is not often a problem in cured meats, except when canned. It may, however, occur in some cased sausages (made with meat that hasn’t been salt-cured) and possibly in other moist meats.