My Survival Philosophy

[Ldychef2k]

After the jar is open, if there is botulism present, the toxin (which is what kills ya) can be dealt with by boiling it until it breaks apart . . . it is just a protein (if memory serves) and cooking it will denature it.

But if you do not plan to boil the canned food after opening the can, then you need to can properly.

In the old days they used to hot water bath can meat. I suspect they cooked it again before they ate it, so it was rarely a problem.

Did that make sense?

ETA: (for clarification) You can either kill the botulism organism when you initially can, or you can break down the botulism toxin (produced by the botulism organism over time in an air-tight, low-acid environment) once the jar is opened by cooking the food thoroughly.

Excellent description. Thank you.

 

[Icu4dzs]

After the jar is open, if there is botulism present, the toxin (which is what kills ya) can be dealt with by boiling it until it breaks apart . . . it is just a protein (if memory serves) and cooking it will denature it.

But if you do not plan to boil the canned food after opening the can, then you need to can properly.

In the old days they used to hot water bath can meat. I suspect they cooked it again before they ate it, so it was rarely a problem.

Did that make sense?

ETA: (for clarification) You can either kill the botulism organism when you initially can, or you can break down the botulism toxin (produced by the botulism organism over time in an air-tight, low-acid environment) once the jar is opened by cooking the food thoroughly.

Here is some more information:Botulism is neuromuscular poisoning due to Clostridium botulinum toxin. Botulism may occur without infection if toxin is ingested. Symptoms are symmetric cranial nerve palsies accompanied by a symmetric descending weakness and flaccid paralysis without sensory deficits. Diagnosis is clinical and by laboratory identification of toxin. Treatment is with support and antitoxin.

C. botulinum elaborates 7 types of antigenically distinct neurotoxins, which interfere with release of acetylcholine at peripheral nerve endings. Four of the toxins affect humanstypes A, B, E, and rarely F. Types A and B are highly poisonous proteins resistant to digestion by GI enzymes. About 50% of food-borne outbreaks in the US are caused by type A toxin, followed by types B and E. Type A toxin occurs predominantly west of the Mississippi River, type B in the eastern states, and type E in Alaska and the Great Lakes area (type E is frequently associated with ingestion of fish products). Type A toxin is used therapeutically to relieve excess muscle activity; botulinum toxin has also been developed as a bioweapon.

Botulism occurs in 3 forms:

Food-borne
Wound
Infant

In food-borne botulism, neurotoxin produced in contaminated food is eaten. Neurotoxin is elaborated in vivo by C. botulinum in infected tissue in wound botulism and in the large intestine in infant botulism

C. botulinum spores are highly heat-resistant and may survive boiling for several hours at 100 C. However, exposure to moist heat at 120 C for 30 min kills the spores. Toxins, on the other hand, are readily destroyed by heat, and cooking food at 80 C for 30 min safeguards against botulism. Toxin production (especially type E) can occur at temperatures as low as 3 C (ie, inside a refrigerator) and does not require strict anaerobic conditions.

Hope this helps with the question.
Trim