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People tend to associate foodborne botulism with foods improperly canned at home, but other foods also have been implicated.

Prairie Fare: Practice safe food cooling, canning

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Every now and then I get a call or email that inspires a column. Last week, I received a call from someone outside of North Dakota who told me a tragic story that involved food.

According to my caller, a woman had prepared a main dish in a slow cooker. When it was done, she turned it off, covered it and let it stand on the counter for many hours. Later, she ate some of the food.

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