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Episode Transcription
Welcome to Food Safety in a Minute.
Today’s focus: Why botulism outbreaks are associated with incorrectly home-canned foods. There are certain home-canned products that are especially at risk. Those foods include asparagus, green beans, corn, beets, potatoes, meat, soups, garlic in oil, and smoked seafood. They have this in common: They are low acid, low sugar, low salt, include a liquid and are placed in an anerobic, sealed canning jar then stored at temperatures necessary for toxin production. Canning foods with these characteristics requires the use of tested recipes for safety to prevent botulism. Remember consuming even a small amount of Clostridium botulinum toxin may cause serious illness, even death.
Next week, learn about safe home canning including where to find research-based recipes to prevent botulism.
This is Susie Craig from Food Safety in a Minute.
Resources
Botulism. Centers for Disease Control and Prevention updated 8-19-19. Accessed online 5-19-22.
General Canning Information. National Center for Home Food Preservation. Accessed online 5-19-22.
Lizann Powers-Hammond and McCurdy, S. Fundamentals of Consumer Food Safety and Preservation:
Master Handbook. Accessed online 5-19-22.