The history of botulism

(Clostridium botulinum) is usually found in the ground throughout the world and is responsible for botulinum. Botulism is one of the most poisonous substances in the world and should be avoided at all costs.

In order to survive, must simply bacteria lacking air and mild temperatures. Although this may be killed by heat, it is very resilient and can survive in very high temperatures. Not only that, but botulism spores can be there for 100 years!

It occurs naturally in soil, in production and, especially, root vegetables. As the spores are exposed to air, it can prosper, but just have cut their supply of oxygen, the development process. One such case is when there are several canning temperatures high enough to kill bacteria and belong to the left to multiply in airless environment.

Botulism occurs most often in preserves of meat or canned vegetables, corn, lima beans, green beans, sauces or soups. In order to better protect yourself, it is important to know what your eating and mainly, the vessel comes in.

When you open a jar or a can, you should hear a sucking sound coming from this. If you do not hear this sound, this could mean that the seal was broken and it is not safe. Avoid cans are dented or proagwgeas, as they may be contaminated.

Remember that just because the content does not smell bad does not mean that it is safe. When in doubt about something, either spoil it or boil to kill bacteria.

Although botulism is a common bacteria found in soil, produces the toxin can be quite deadly. Each control can and bottle that you can open to make sure it does not appear to be corrupted and to ensure that you can hear the sound of breaking the seal. In case of doubt, safe and throw food-not worth the risk of the disease.