Is there any risk of illness from eating a bowl of store-bought soup?

Not much, though some soups may contain food allergens, including wheat, seafood and dairy products. Wheat contains gluten, the cause of Celiac Disease among those allergic to it. Symptoms of CD include abdominal cramps, constipation, dehydration, and acidosis.
 
Most soups contain artificial preservatives such as monosodium glutamate, better known as MSG, a flavor enhancer. Those allergic or sensitive to MSG may experience heart palpitations, extreme headaches, dizziness, and tightening of the throat after consuming foods that contain it. 
 
The good news is that a variety of gluten- and MSG-free soups have become available in recent years. Be sure to carefully read the labels of soup products.  Do not consume foods or ingredients if you are allergic to them.  Heating, refrigerating, or freezing soups and other foods containing allergens will not alter the outcome.
 
Though it happens only infrequently, soups may become contaminated with the bacteria Clostridium botulinum. Toxins released by the pathogen can cause  food poisoning characterized by general weakness,  dizziness, double-vision, and trouble with speaking or swallowing. Unlike many bacteria, Clostridium botulinum grows best in low-oxygen environments, such as  those provided by canned goods. Spores can be introduced to soup product  during canning. While commercially canned goods are required to undergo a botulinum cook at 250° degrees F for three minutes, the bacteria multiply and begin producing toxins if the botulinum cook isn't properly performed during processing.
 
Because the botulism toxin can be destroyed at high temperatures, soups and other canned goods should be heated for up to five minutes at a temperature of 185°F or higher.
 
Once opened, soups also are subject to mold growth and spoilage, the result of oxygen exposure.
 
Fortunately, proper storage, handling, and preparation of soup eliminate most risk of illness.
 
Source(s):
 
Celiac Sprue Association "Symptoms of Celiac Disease" 
U.S. Centers for Disease Control "Clostridium botulinum" 
World Health Organization "Botulism" 
KDKA.com "MSG Becomes Controversial Soup Ingredient" 
Allergyfiles.com "MSG Allergy" Always Eat Carefully"
 

 
 

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