Join Our Food Preservation Workshop, May 30th!
Food Safety is utmost important when canning foods. A bacteria we commonly associate with food borne illness and food preservation is botulism.
Clostridium botulinum is the bacterium that causes botulism. Clostridium botulinum is an anaerobic, rod-shaped bacterium that produces heat-resistant endospores. These endospores, which are very resistant to a number of environmental stresses, such as heat and high acid, can become activated in anaerobic environments, low acidity (pH > 4.6), high moisture content, and in temperatures ranging from 40°F to 250°F (4°C to 121°C) . What is concerning is that the heat-resistant spores enable the bacteria to survive for extended periods of time in a dormant state until conditions become more favorable.
When pertaining to foodborne botulism, it is most important when home canning products, especially of low-acid foods, to properly heat the food to the proper temperature with the correct time. The toxin can be found in food that has not been properly cooked, processed, handled, or canned. Susceptible foods include canned asparagus, green beans, garlic in oil, corn, soups, ripe olives, tuna, sausage, luncheon meats, fermented meats, salad dressings, and smoked fish. Additionally, spores of C. botulinum have been found on the surfaces of vegetables and fruits,
Want to learn more about food preservation and clostridium botulinum? A workshop will be held at UF/IFAS Extension St. Johns County office, 3125 Agricultural Center Drive on Wednesday, May 30, from 10 a.m. to noon. Cost of program is $15.00 per person to cover supplies and refreshments. Deadline to register and pay is Thursday, May 24th at 5:00 pm. Please email Joanne at: firstname.lastname@example.org to register.