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Food Safety Infosheet Highlights:
– Storing low-acid foods in a jar and sealing them without either acidifying or processing using pressure creates the ideal conditions for toxin formation.
– Tested recipes and directions for safe canning can be found at the National Center for Home Food Preservation:
nchfp.uga.edu.
– In 1977, 59 patrons of a Detroit Mexican restaurant became ill with botulism after consuming improperly canned peppers after restaurant staff put lightly-cooked peppers and water in jars and sealed them.
– Low acid foods (pH greater than 4.6) like beets cannot be safely canned using a boiling water bath unless acidified according to a tested recipe.

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Food Safety Infosheet Highlights:

-Since these soups were not processed to kill Clostridium botulinum spores, the only control measure for botulism was keeping the product refrigerated

-If you sell foods that require refrigeration for safety, clearly and repeatedly communicate this to your customers

-Know which of your foods have to be refrigerated; check labels of incoming ingredients and follow instructions

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Food safety infosheet highlights:

-In February 2009 a Spokane woman and two young children were sickened by botulism from improperly canned green beans from a home garden.
-Use a pressure canner and follow a tested recipe to safely preserve beans.
-Clostridium botulinum spores are common in soil. The spores can be heat activated and turn into cells. The growing cells create a toxin leading to botulism in oxygen-free canned foods.

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Food Safety Infosheet Highlights:

-Carrot juice is suspected in hospitalizing 2 people in Toronto. A recall of the juice is in effect.

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