Botulism: What you need to know
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Botulism: What You Need to Know 🤔 What’s Going On? Botulism can cause severe paralysis. This toxin loves to hang out in low-oxygen environments, like in canned or jarred foods. 🔍 Prevention Tips: Pressure Canning is Key: For low-acid foods, make sure you’re using pressure canning. You need to hit those high temps to wipe out those spores. Acidify Your Canned Goods: Adding lemon juice or vinegar to foods like tomatoes helps lower the pH, making it harder for the toxin to form. Safe Storage: Kee
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Home canned Chicken Noodle Soup WITH a free lesson on botulism 😉 because when you UNDERSTAND things, you don’t have to be fearful! 🤎 . . . #canning #pressurecanning #canningandpreserving #botulism #homestead #howto | Reid Homestead
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Preventing botulism in meat processing involves several critical steps to ensure safety and prevent contamination by Clostridium botulinum. 1. Proper Cooking and Heating: Ensure that meat products are cooked to the appropriate internal temperatures to destroy any botulinum spores. For example, cooking meat to at least 74°C (165°F) can help eliminate harmful bacteria. 2. Use of Nitrites: Adding nitrites to cured meats, such as sausages and ham, inhibits the growth of Clostridium botulinum. Nitrit
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