Document Type
Other
Publication Date
7-1-2009
Keywords
food preservation, bath canner, botulism, food poisoning
Extension Number
ExEx 14116
Department
Consumer Sciences
Description
Growth of the bacterium Clostridium botulinum in canned food may cause botulism—a deadly form of food poisoning. These bacteria exist either as spores or as vegetative cells. The spores, which are comparable to plant seeds, can survive harmlessly in soil and water for many years.
Recommended Citation
Hegerfeld-Baker, Joan and Garden-Robinson, Julie, "Food Preservation: Using a Boiling Water Bath Canner" (2009). SDSU Extension Extra Archives. 497.
https://openprairie.sdstate.edu/extension_extra/497
COinS