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Botulinum Toxin

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  • ZAGran
    replied
    Originally posted by rabunmom View Post
    Thanks for the info. I have been making herb butter and using garlic in some of them, do you think it will be ok as long as it is in the fridge?
    If I remember correctly, yes it should be safe although keeping it in the freezer is best. Check this link.

    http://www.whfoods.com/genpage.php?t...eorge&dbid=136

    Leave a comment:


  • Applejack
    replied
    ZAGran, this is some great information. We all need to take precautions for this. And not take short cuts in home canning, but to follow the proper guidelines for home canning and stay safe.

    Leave a comment:


  • rabunmom
    replied
    Thanks for the info. I have been making herb butter and using garlic in some of them, do you think it will be ok as long as it is in the fridge?

    Leave a comment:


  • ZAGran
    started a topic Botulinum Toxin

    Botulinum Toxin

    For all you who home can

    How can botulism be prevented? This is straight from the CDC and local Extension Office (Dept of Agriculture)

    Many cases of botulism are preventable. Foodborne botulism has often been from home-canned foods with low acid content, such as asparagus, green beans, beets and corn and is caused by failure to follow proper canning methods. However, seemingly unlikely or unusual sources are found every decade, with the common problem of improper handling during manufacture, at retail, or by consumers; some examples are chopped garlic in oil, canned cheese sauce, chile peppers, tomatoes, carrot juice, and baked potatoes wrapped in foil. In Alaska, foodborne botulism is caused by fermented fish and other aquatic game foods. Persons who do home canning should follow strict hygienic procedures to reduce contamination of foods, and carefully follow instructions on safe home canning including the use of pressure canners/cookers as recommended through county extension services or from the US Department of Agriculture. Oils infused with garlic or herbs should be refrigerated. Potatoes which have been baked while wrapped in aluminum foil should be kept hot until served or refrigerated. Because the botulinum toxin is destroyed by high temperatures, persons who eat home-canned foods should consider boiling the food for 10 minutes before eating it to ensure safety. Wound botulism can be prevented by promptly seeking medical care for infected wounds and by not using injectable street drugs. Most infant botulism cases cannot be prevented because the bacteria that causes this disease is in soil and dust. The bacteria can be found inside homes on floors, carpet, and countertops even after cleaning. Honey can contain the bacteria that causes infant botulism so, children less than 12 months old should not be fed honey. Honey is safe for persons 1 year of age and older.


    Scary ain't it?

    However the solution lies in the info above especially this.
    Because the botulinum toxin is destroyed by high temperatures, persons who eat home-canned foods should consider boiling the food for 10 minutes before eating it to ensure safety.

    So, if you have any doubt about a jar of home canned anything, boil it! Don't worry about losing nutrients due to the heat, any nutrients that could be destroyed by heat have already been been done in by the canning process whether you used the pressure method or boiling water method of canning.
    One more thing, if you are suspicious of a jar, DO NOT TASTE IT or PUT YOUR NOSE CLOSE TO IT (SMELL) BEFORE YOU BOIL IT. The boiling will bring out any smell that indicates it has gone bad and tasting before boiling sort of defeats the purpose!
    Last edited by ZAGran; 10-11-2014, 02:48 PM. Reason: left out source
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