[Grammy]

The problem with botulism is it doesn’t smell bad or taste bad, and cooking won’t neutralize the poison it produces.

I worked for a major hotel chain and it was a firing offense to buy mushrooms canned in China. Those are the most likely to have botulism.... both because the mushrooms are not acid, and because the chinese don’t have the same standards we have for canning.

[exDemMom]

The problem with botulism is it doesn’t smell bad or taste bad, and cooking won’t neutralize the poison it produces.

Boiling for 10 minutes will inactivate the botulin toxin. At higher elevations, I would use a pressure cooker to make sure the heat is sufficient to kill the toxin.

Home canned non-acidic foods (like beans or meat) should *always* be cooked as if they are contaminated with C. botulinum.

[FreedomPoster]

I try to avoid any and all foods from China, not only for me, but for my dogs.

Unfortunately, I don’t have much control over restaurants . . .

[Bloody Sam Roberts]

and because the Chinese don’t have the same standards we have for canning.

Hey...there's a billion or more of them suckers over there. Why should Central Committee care if a few thousand serfs drop dead from food poisoning?