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What kills Clostridium botulinum?

What kills Clostridium botulinum? Heat is the primary method for killing botulism toxin, requiring boiling for 10 minutes or cooking at 185°F (85°C) for a shorter duration, but heat-resistant Clostridium...

What is the definition of Botulism?

Botulism is a severe, potentially deadly muscle-paralyzing illness caused by botulinum toxin produced by the bacterium Clostridium botulinum. It's typically spread through improperly canned or preserved foods, contaminated wounds, or,...

What is Clostridium botulinum?

Clostridium botulinum (C. botulinum) is a rod-shaped, anaerobic (low-oxygen) bacterium that produces a potent neurotoxin causing the disease botulism. This bacterium produces heat-resistant spores found in soil and marine sediments,...

The Rule of pH in home canning.

In home canning, the "rule of pH" is that foods with a pH of 4.6 or lower are considered high-acid foods and can be safely processed using a boiling water bath canner. Foods...

How do i know to use pressure canning instead o...

You pressure can low-acid foods (pH > 4.6) to kill dangerous spores, and toxin in non-acidic environments. A regular water bath canner only reaches 212°F (100°C). A pressure canner allows...

The Rise of Modern Preservation (1800s to Prese...

  The 19th century brought significant scientific advancements that revolutionized food preservation, making it safer, more efficient, and accessible on a larger scale. Canning (1809): In 1809, French confectioner Nicolas...