food preservation, bath canner, botulism, food poisoning
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.
Hegerfeld-Baker, Joan and Garden-Robinson, Julie, "Food Preservation: Using a Boiling Water Bath Canner" (2009). SDSU Extension Extra Archives. 497.