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Kilner jars.
On 04/09/2013 12:34, Nick Maclaren wrote:
The chances of gasless C. botulinum developing may be low, but those are not typically cooked much after opening, and the risk of death if the toxin DOES develop are close to 100%. Note the criterion 'gasless' - most C. botulinum produces gases, which is why you should never eat anything from a bulgy can. But there is also the danger of a pinhole letting the gas out, which is the reason for testing the seal before use and never eating from rusty cans. Regards, Nick Maclaren. Is gas production related to whether or not the spoilt food smells? I had often wondered why those who suffered botulism couldn't detect that awful smell and so avoid eating the food. I had just assumed that as only extremely small amounts of toxin were required for poisoning to take place the smell was present, but in such small amounts as to make it imperceptible. But I just found this: "The proteolytic type A, B and F strains produce very heat-resistant spores which are a major concern in the processing of low-acid foods. These types digest proteins in foods and produce a foul odor that may warn consumers of spoilage. The nonproteolytic B, E and F strains can grow at refrigerated temperatures, but produce spores of very low heat resistance. These types cause problems primarily in pasteurized or unheated foods. Because they are nonproteolytic, no off-odor or evidence of spoilage may be produced with toxin development." (from http://www.ext.colostate.edu/pubs/foodnut/09305.html) Some interesting info there, and for those who doubted your comment about the effects of altitude, it has a special mention! I guess that talking about "Clostridium botulinum" as though it is just one organism is simplifying things too much; I had no idea it was so complicated. -- Jeff |
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