Botulism occurances?

[Foodie]

Botulism is very rare in Australia - but I notice it is mentioned quite often in this forum..is it more common in the US?

From what I have gathered many folk here cure bacon with just salt, for eg (excepting salamis - which is more highly regulated) so I was wondering if this is the reason why?

There can be many different geographical considerations that come into play perhaps (eg: Pork tapeworm is "extinct" in Aust...so u can have medium rare pork no probs) (not sure about the Compulsory canadian imports with the "post weaning systemic wasting syndrome" though...(sorry Canadians - but that disease doesn't exist here so please don't send it to us  ;)) 

Maybe that's why there can be differing methods on U-tube etc...?

[Keymaster]

I think Benjamin Franklin had it backwards when he said this ?an ounce of prevention is worth a pound of cure? .

[viper125]

Pork Worm-Well it's getting worse in the USA and as far as I read it's still in all country's. But mainly in poor and dirty areas mostly. I freeze wild meats for at least 30 days and 3 minutes of cooking at 350 will kill parasites also. Hear is a interesting article on them.
http://abcnews.go.com/Health/PainManagement/story?id=6309464&page=1#.TwXix9SPlF4

Botulism is still pretty active here to. But if you keep thing sterile and clean and cook to proper temps it helps. Of coarse there is multiple types and different ways to get it. Even honey can give a baby botulism.

http://emedicine.medscape.com/article/213311-overview