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Episode Transcription
From Washington State University Extension, this is Food Safety in a Minute.
Inappropriate home-canning of low-acid foods such as corn, certain tomatoes, green beans, beets, potatoes, meats, and seafood may cause one of the most serious foodborne illnesses, botulism.
Botulism is caused by Clostridium botulinum, where in anerobic/low or no oxygen conditions, a powerful neurotoxin may be formed. Canned products whether commercially processed or home canned place food in anerobic conditions at room temperatures where bacteria can produce the toxin. If you plan to can low-acid food, start with a safety tested up-to-date recipe. That’s so Clostridium botulinum and its’ spore form are destroyed during processing. Visit the WSU Extension Food Safety website or the National Center for Home Food Preservation for publications to help you safely preserve food this summer.
This is Susie Craig from Washington State University Extension.
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.