For Christmas I was given a book, Canning, Freezing, Storing Garden Produce (1977) published by the US Department of Agriculture. It is an excellent guide. I highly recommend it. It isn’t over cautious like many of the books of this kind, and it explains some of the reasons why you should heat process pickles (something I haven’t done but I will consider doing now).
Like all books of this kind, it talks a lot about botulism. Botulism occurs when non-acidic fruits and vegetables are not processed correctly. In this guide they say that one cup of botulism is enough to kill the entire world. It reminds me of a home economics class. The instructor said that one cup of licorice extract was enough to colour the great lakes.
Just one cup and the world ends and the lakes turn a waxy black shade.
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Food Safety: New Methods to Prevent Botulism
from Healthymagination by Dan Ferber
Eggs laced with Salmonella. Spinach with E. coli. Hot dogs with Listeria. News of outbreaks like these, which have appeared regularly in recent years, can make you want to go on a hunger strike. Indeed, the World Health Organization estimates that food borne illness sickens one in three people a year worldwide. But what’s less well known is the progress underway that’s to help make our food supply safer.
more:
http://www.healthymagination.com/blog/food-safety-new-methods-to-prevent-botulism/
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