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Canning Vegetables to Prevent Botulism
27.06.2023 - 18:15 / hgic.clemson.edu
What is Botulism? Botulism is a food poisoning caused by a toxin produced by the bacteria, Clostridium botulinum. C. botulinum and its spores are everywhere. It is prevalent in soil and water worldwide. The spores themselves are harmless; however, the heat-resistant spores survive cooking and boiling water bath canning processes. At temperatures between 40 °F and 120 °F, in an oxygen-free, low-acid environment, the spores convert to growing cells. As the cells grow, they produce a potent nerve toxin that can lead to extreme illness and even death.
C. botulinum can easily grow in low-acid canned foods that have not been prepared with proper canning procedures. During the canning process, oxygen is removed from containers. If proper temperatures to destroy the spores are not reached, they have a suitable environment to convert into growing cells and produce the deadly toxin. Scientifically proven pressure canning processes are designed to destroy C. botulinum spores.
To Prevent Botulism from Home-Canned Low Acid Foods:
More about Foodborne Botulism: Foodborne botulism produces symptoms that affect the nervous system; the toxin binds to nerve endings. Symptoms include blurred or double vision, general weakness, poor reflexes, difficulty swallowing, and may result in death. If untreated, botulism may result in death due to respiratory failure. Hospital care is necessary. Patients are treated with antitoxin to prevent further bonding of the toxin to the nerve endings. Recovery is slow and occurs only when the affected individual grows new nerve endings. Until that time, the patient is maintained so that they do not suffer from respiratory paralysis. In the past 50 years, the percentage of patients who die from botulism has
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