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To: tiki
If you have any doubt about something you boil it for 20 minutes before you eat it.

Won't work. Not for botulism, which isn't (usually) an infection.

It's caused by Clostridium botulinum. This organism forms spores, which makes it highly resistant to heat, so can survive the canning process if not done right for the particular type of food. Then it grows inside the can and produces a toxin. You get sick, usually, from poisoning by the toxin, not by the bacteria growing inside you (infection).

You can boil (or even pressure cook) food containing botulin toxin all you want, and it won't accomplish anything. Eat it and you're pretty much dead.

It's been estimated 1 gallon of botulin toxin would be enough to kill all humans on the planet.

The hard part, of course, is getting people to line up for their dose.

Botulin toxin is what they use for the botox treatment. Pelosi' best friend!

46 posted on 04/13/2011 3:03:31 PM PDT by Sherman Logan
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To: Sherman Logan

Prevention

NEVER give honey or corn syrup to infants younger than 1 year old — not even just a little taste on a pacifier.

Prevent infant botulism by exclusively breastfeeding, if possible.

Always throw away bulging cans or foul-smelling preserved foods. Sterilizing home-canned foods by pressure cooking at 250 degrees Fahrenheit for 30 minutes may prevent botulism.

Keep foil-wrapped baked potatoes hot or in the refrigerator, not out in room temperature.


47 posted on 04/13/2011 3:08:16 PM PDT by GOPJ (Understanding the Koran: http://www.citizenwarrior.com/2009/05/terrifying-brilliance-of-islam.html)
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To: Sherman Logan

I didn’t think you were right so I did some more research, there are all sorts of sites explaining botulism and how it can be prevented. I am including the one I trust the most and have seen on other Extension sites.

The network of Extension agents are experts on home canning, if they don’t know the answer, they know where to get it.

http://www.ext.colostate.edu/pubs/foodnut/09305.html

Another site.

“Although the bacteria may not be destroyed by boiling, the highly dangerous toxin is made harmless by ordinary boiling – 10 minutes at sea level, longer at higher altitudes. However, you must make sure that every food particle is heated to the boiling point if you want to destroy the lethal toxin produced by the bacteria.”

http://publichealthcareoption.net/expertise-in-botulism-treatment-is-possible-if-you-read-this/


48 posted on 04/13/2011 5:16:56 PM PDT by tiki
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