On 08/09/2013 08:38, Malcolm wrote:

In article , Jeff Layman
writes
On 07/09/2013 13:54, Nick Maclaren wrote:


BUT THE RISK OF DEATH IS *V*E*R*Y* HIGH IF IT DOES HAPPEN.

Regards,
Nick Maclaren.

Think you'll find that although that used to be the case, with
antitoxin treatment and intensive care (mainly artificial
respiration), it is down to around 10%, maybe less.

Am I allowed to mention again (naturally in a whisper) that food-borne
botulism is incredibly rare in this country, so either everyone has
sensibly taken Nick's advice for the last 40-50 years or the risk of you
catching it (noting that the original thread only mentioned bottling
fruit and vegetables) is actually miniscule to non-existent.

It is rare but not quite extinct. The most common cause in the UK seems
to be home bottled herbs and or garlic in oil which combines all the
right ingredients and trace soil impurities in perfect harmony.

It is more a problem in countries where home canning is still popular.

So, please take extra care on the ladder when you're picking your own
fruit or as you drive to the shops to buy fruit and vegetables, because
you are at much greater risk of accidents and even death when carrying
out those activities than you are from catching botulism by eating
inadequately sterilised fruit or veg.

Kitchens are incredibly dangerous places too.
Scalding hot liquids, ovens, hot surfaces and sharp knives.

Fruits and jams are low enough pH to be safe it is only neutral or
slightly alkaline anerobic conditions where there is a serious threat.

--
Regards,
Martin Brown