Preventing Botulism

Bacteria from the soil is the source of botulism.

Any home canned, low acid food about which you have the slightest question should be boiled for 15 to 20 minutes before you taste it.

Botulism is a deadly type of food poisoning caused by bacteria in soil and is carried into the home on clothing, hands, food, etc. It grows best at temperatures between 70° and 110° Fahrenheitin other words, at room temperature.

Bacteria easily destroyed

The bacteria itself is easily destroyed by boiling temper-atures, 212° Fahrenheit. The problem is that the bacteria produces spores which are very resistant to heat. These spores produce the poison that causes the deadly food poisoning called botulism.

Extremely powerful poison

The poison, or toxin, is so powerful that one teaspoon of the pure substance can kill thousands of people. Researchers who study the botulism organism must be extremely careful to avoid contact with it. The only way to destroy these spores is to heat them to 240° Fahrenheit, a temperature much higher than boiling. This high temperature can be reached only by equipment in commercial canning operations, or by using a standard pressure canner in home canning.

Botulism can be canned

Because the bacteria live and grow without air, home canned, low acid foods which have been improperly processed at temperatures lower than 240° are prime targets for botulism growth. Botulism is rarely found in commercially canned foods; it is much more often associated with home canned foods.

In the warm, moist, air-free environment of low acid, home canned foods which have not been processed at the correct temperature, the organism grows easily and produces its toxin. Low acid foods include meats, vegetables and milk. Most fruits contain enough acid to prevent botulism growth and can be processed using a water bath. Any time food is processed at home; it is imperative to follow tested recipes for processing times and temperatures.

The botulism poison can be destroyed by brisk boiling in an open pan for about 15 to 20 minutes. Any home canned, low acid food about which you have the slightest question should be boiled for 15 to 20 minutes before you taste it.

For more information on preventing botulism contact your local county Extension office.