3 in Spokane sickened by botulism linked to home canned beans
The newest food safety infosheet, a graphical one-page food safety-related story directed at food handlers, is now available at www.foodsafetyinfosheets.com
-In February 2009 a Spokane woman and two young children were sickened by botulism from improperly canned green beans from a home garden.
-Use a pressure canner and follow a tested recipe to safely preserve beans.
-Clostridium botulinum spores are common in soil. The spores can be heat activated and turn into cells. The growing cells create a toxin leading to botulism in oxygen-free canned foods.
Food safety infosheets are created weekly and are posted in restaurants, retail stores, on farms and used in training throughout the world. If you have any infosheet topic requests, or photos, please contact Ben Chapman at benjamin_chapman@ncsu.edu
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