Yes, you can get botulism from chicken broth, but it usually happens only when the broth is stored the wrong way. Botulism comes from a bacteria that grows in places without oxygen, like sealed jars or containers that were not handled safely. If the broth sits out too long or is canned at home without the right steps, the bacteria can grow and make a toxin that can make you very sick.
The good news is that it is easy to avoid. Always keep chicken broth in the fridge within two hours of cooking. Store it in a clean, closed container. Use it within three to four days, or freeze it if you want it to last longer. Freezing stops the bacteria from growing and keeps the broth safe.
Never taste broth that smells strange, looks cloudy, or has bubbles when it should not. These are signs that it has gone bad. If something feels off, throw it out. It is better to be safe with foods like broth.
With the right storage and a little attention, your chicken broth will stay safe to enjoy in soups, noodles, and your favorite meals.
What Is Botulism and How Does It Develop?
Botulism is a rare but very serious type of food poisoning caused by a bacteria called Clostridium botulinum. This bacteria is found in soil and can survive almost anywhere because it forms strong spores. These spores are tough and can live through heat, cooking, and long storage. The spores themselves do not make you sick, but when they find the right environment, they can grow and release a dangerous toxin. This toxin is what causes botulism, and it affects your nerves and muscles.
Botulism grows best in places with no oxygen, like sealed jars or containers that have been closed too tightly. It also likes warm temperatures and low acid foods, which is why foods like chicken broth, soups, and stews can be at higher risk if they are not stored properly. If broth sits out too long or cools slowly, the warm, oxygen free environment gives the bacteria a perfect place to grow. Once the toxin forms, even a small amount can make someone very sick.
Even though botulism is scary, it is not common. Most healthy kitchens never deal with it because the bacteria needs very specific conditions to grow. Problems happen when food is left at room temperature too long or sealed before it cools. Knowing how botulism works helps you understand why safe storage matters so much. When you keep your broth cold, clean, and handled the right way, you remove the conditions the bacteria needs. That alone makes botulism very unlikely in most homes.
Can Chicken Broth Actually Cause Botulism?
Chicken broth can cause botulism, but only if it is handled the wrong way. The broth itself is not the problem. The issue starts when the broth is left in the temperature danger zone for too long. This happens when broth cools slowly on the stove or sits out on the counter for hours. Warm broth with no oxygen creates the perfect place for the botulism bacteria to grow and release its toxin. Once the toxin is there, the broth is no longer safe to eat, even if it looks fine.
Most people get confused because chicken broth usually smells bad when spoiled, but botulism toxin does not change the smell or taste. That means you cannot trust your nose to tell you if it is safe. This is one reason why food safety rules focus on time and temperature instead of smell. If you leave broth out overnight or forget it on low heat for too long, the risk goes way up. Even store bought broth can become unsafe once opened if it sits out or is stored in warm spots.
The good news is that botulism is still very rare. Most cases happen when people seal hot broth in jars or containers while it is still warm. This traps steam and removes oxygen, which lets the spores grow and produce toxin. As long as you cool broth quickly and store it in the fridge, you prevent the conditions the bacteria needs. When handled correctly, chicken broth is safe and the chance of botulism is extremely low.
Symptoms of Botulism to Look Out For
Botulism symptoms are different from regular food poisoning, and they usually start with nerve problems instead of stomach problems. Many people first notice blurry vision or trouble focusing their eyes. Some people say it feels like their eyelids are getting heavy and hard to keep open. Another early symptom is a dry mouth and trouble swallowing. These signs can show up anywhere from a few hours to a couple of days after eating contaminated food.
As the toxin spreads, the symptoms usually move downward through the body. You might have a hard time speaking clearly or feel weak in your arms. After that, weakness can reach the chest and legs. One of the most dangerous symptoms is trouble breathing, because the toxin affects the muscles that help your lungs work. This is why botulism is treated as a medical emergency and needs hospital care right away.
Unlike regular food poisoning, botulism rarely causes vomiting or diarrhea. That often surprises people who expect stomach pain as the first sign. Because the symptoms are slow moving and can seem mild at the beginning, some people ignore them at first. But botulism gets worse the longer it goes untreated. If anyone ever feels these symptoms after eating broth or any home cooked food, it is important to get medical help immediately.
How Long Chicken Broth Can Sit Out Safely
Chicken broth should not sit out for more than two hours at room temperature. After that, it enters the temperature danger zone, which is the range where bacteria grow the fastest. Even though the broth is hot when you first finish cooking it, it cools down quicker than you think. Once it drops below a safe temperature, the bacteria that cause food poisoning can start to multiply. This includes the spores that can lead to botulism if the conditions are right.
Many people make the mistake of thinking broth is safe if they keep it on the stove with the heat turned off. But a warm pot on the stove can still be unsafe because the inside stays warm long enough for bacteria to grow. Leaving broth out overnight is especially risky because it stays in the danger zone for hours. By the time you notice it in the morning, there is no way to know whether harmful bacteria or toxins have formed. Heating it again does not fix the problem once toxins are present.
Restaurants cool broth quickly because they know how risky slow cooling can be. They often use ice baths or split the broth into smaller containers to help it cool faster. Doing the same at home makes a huge difference in safety. If you put hot broth directly in the fridge, it stays warm for too long. But if you divide it first, it cools much faster. Following these steps keeps your broth out of the danger zone and lowers the risk of all types of foodborne illness.
Safe Storage Guidelines for Chicken Broth
Storing chicken broth safely starts with cooling it quickly. After cooking, the broth should be divided into smaller containers so it cools evenly and faster. Once it reaches room temperature, it should go straight into the fridge. In the refrigerator, chicken broth usually stays safe for about three to four days. If you need it to last longer, freezing is the best option because it stops bacteria from growing. Frozen broth can stay good for months without losing much flavor.
The type of container you use matters more than most people realize. Clean, shallow containers work best because they help the broth cool faster. Deep jars or tall containers hold heat for too long, which keeps the broth in the danger zone. If you are using store bought broth from a carton, make sure you move any leftovers into an airtight container before refrigerating it. Leaving it in the opened carton allows more bacteria to enter and grow.
One of the most important parts of safe storage is avoiding conditions where botulism bacteria can grow. Botulism needs a low oxygen environment to produce toxins. This can happen in sealed jars or containers, especially if the broth is still warm when closed. Always make sure the broth has cooled before sealing anything tightly. If the broth smells sour, looks cloudy, or has a strange layer on top, it is safest to throw it away. Trusting time and temperature instead of your senses is the best way to avoid problems.
Can You Boil Botulism Out of Chicken Broth?
Boiling chicken broth can kill many bacteria, but it does not always destroy botulism toxin. The botulism toxin is very strong and needs extremely high heat for a long time to break down. Regular boiling at home is usually not enough. Many people think that boiling makes any food safe again, but that is not true when it comes to botulism. If the toxin is already in the broth, reheating it will not make it safe to eat.
It is important to understand that the problem is not the bacteria alone but the toxin it releases. The toxin is what causes the dangerous symptoms. Even if boiling kills the bacteria, the toxin can still be present and harmful. This is why food safety rules focus on preventing toxin growth instead of trying to fix the food later. You cannot see or smell the toxin, so there is no way to know if it is in the broth once it has been stored the wrong way.
The best way to protect yourself is to handle the broth safely from the start. Cool it quickly, store it in the fridge, and never leave it out too long. If you think the broth sat out in the danger zone or you are unsure about its safety, it is better to throw it away. Trying to fix unsafe broth by boiling it again is not worth the risk. Prevention is the only reliable way to stop botulism from forming in the first place.
How to Make Homemade Chicken Broth Safely
Making homemade chicken broth is simple, but keeping it safe takes a few extra steps. The most important part is cooling it the right way. After you finish simmering the broth, you should remove the chicken pieces and vegetables so the liquid cools faster. Then pour the hot broth into smaller containers instead of leaving it in one big pot. Smaller containers help the heat escape quickly, which keeps the broth out of the danger zone. Once it is no longer hot, it should go straight into the fridge.
Keeping things clean while cooking also helps prevent bacteria from getting into the broth. Use clean utensils, wash your hands often, and make sure your cutting boards are not contaminated with raw meat juices. Many people accidentally contaminate their pot by using the same spoon for tasting and stirring without washing it. Little mistakes like this can introduce bacteria that grow later when the broth cools. Staying consistent with clean habits makes the broth much safer.
If you like to make big batches of broth, you have to be extra careful with storage. Some people try to seal warm broth in jars, which creates a low oxygen space that botulism bacteria love. Warm, sealed containers can lead to toxin growth without any signs of spoilage. Only seal jars after the broth has cooled or use proper pressure canning methods if you want to store broth on a shelf. Pressure canning is the only safe way to make broth shelf stable because it reaches temperatures high enough to destroy botulism spores.
A lot of home cooks run into trouble when they leave broth simmering for hours after cooking. Keeping the pot warm but not hot enough lets bacteria multiply quickly. If you want to keep the broth warm, it must stay above a safe temperature. Anything lower increases the risk of toxin growth. By following safe steps like cooling quickly, storing in clean containers, and avoiding warm sealed jars, you reduce almost all the risk. Homemade broth can be delicious and safe when handled with care.
When to Throw Away Chicken Broth
You should throw away chicken broth any time it has been left out at room temperature for more than two hours. After that point, bacteria can grow quickly, and there is no way to know if dangerous toxins have formed. Even if the broth looks normal, you cannot assume it is safe. Botulism toxin does not change the smell, color, or taste, so broth can look fine but still be risky. This is why time and temperature matter more than appearance.
If the broth smells sour, has a strange or rotten odor, or looks cloudy in a way that seems unusual, it is safest to toss it. Spoiled broth often develops a layer of foam or tiny bubbles that do not go away when stirred. Mold can also grow on the surface if the broth has been stored for too long or kept in the fridge past its safe limit. These are all clear signs that the broth should not be eaten. Once any of these changes appear, reheating cannot make the broth safe again.
Another reason to throw out broth is if you are unsure about how it was handled. If you cannot remember how long it sat out, it is safer to get rid of it than guess. If the broth was sealed while still warm, that can also lead to unsafe conditions because it creates an environment where botulism can grow. Many people want to save homemade broth because it takes time and effort to make, but food safety always comes first. When in doubt, it is always better to throw it away than take the risk.
Conclusion
Chicken broth is a staple in many kitchens, and learning how to handle it safely helps protect you and your family. Botulism is rare, but it can happen when broth is stored the wrong way or left out too long. The good news is that most risks can be avoided with simple habits like cooling broth quickly, keeping it in the fridge, and throwing it out when you are unsure. Paying attention to time and temperature makes a big difference and keeps harmful bacteria from having a chance to grow.
Safe cooking is not about being perfect. It is about staying aware of how food changes as it cools and how long it has been sitting out. Even experienced cooks make mistakes sometimes, and that is why knowing the signs of spoilage and the conditions that let toxins form is so important. When you follow safe steps every time, chicken broth stays delicious, useful, and safe to enjoy in your meals.
If you have ever had a close call or learned a kitchen lesson the hard way, sharing your experience can help others stay safe too. Food safety becomes easier when we learn from one another. Enjoy your broth, keep things clean, and trust yourself to follow the simple rules that make home cooking both safe and enjoyable.