Botulism food poisoning, while rare, can be fatal. But there is quite a lot that you can do to make sure you don't get this particular type of food poisoning.
Lessen your risk of botulism with this guide from the University of California, Davis:
Use only proper methods for canning low-acid foods, such as green beans, mushrooms, olives, beef or fish.
Don't buy canned low-acid foods with leaky seals or deep dents.
Discard all food that partially explodes from a can when it's being opened.
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