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Old 06-10-2008, 12:05 PM   #21
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Recalled chili cans literally burst with botulism

Toxin can infect people if absorbed by skin or inhaled, health officials warnupdated

WASHINGTON - Cans of recalled food are bursting, swollen with bacteria that cause botulism.

The bursting cans were among those being held by Castleberry’s Food Co., which last week announced a massive recall that now includes more than 90 potentially contaminated products, including chili sauces and dog foods.
News about the bursting cans gives new urgency to warnings from federal health officials to get rid of the recalled cans from pantries and store shelves.
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Old 06-10-2008, 12:21 PM   #22
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Of course, botulism or no, there is always bisphenol A to deal with. It is in the plastic coating on the inside of cans, and is released by heat or proximity of acidic substances into the food in the can. BPA is a hormone disruptor.
Ban Bisphenol A Fact Sheet
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Old 06-10-2008, 05:46 PM   #23
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Quote:
Originally Posted by mozart View Post
Of course, while the spores of the organism are very hard to destroy, the actual toxin can be destroyed by heating above 165 degrees for several minutes.

My guess is one reason that these episodes were not fatal is that the chili sauce was heated and much of the toxin was destroyed before consumption.
Actually - you may want to crank up the heat a little, mozart. 165ºF is the kill temperature for salmonella. Everything I have ever read about killing the pathogenic forms of botulism toxin require bringing the food to a full boil (100ºC/212ºF) and maintaing it there for 10-25 minutes - depending on the strain, which can usually be associated with the type of food.

This is probably what prompted our grandmothers to adopt the practice of boiling all canned vegetables to death - not because they were poor cooks.
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Old 06-10-2008, 06:52 PM   #24
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Originally Posted by Michael in FtW View Post
Actually - you may want to crank up the heat a little, mozart. 165ºF is the kill temperature for salmonella. Everything I have ever read about killing the pathogenic forms of botulism toxin require bringing the food to a full boil (100ºC/212ºF) and maintaing it there for 10-25 minutes - depending on the strain, which can usually be associated with the type of food.

This is probably what prompted our grandmothers to adopt the practice of boiling all canned vegetables to death - not because they were poor cooks.
Hi Michael,

Preventing Foodborne Illness: Clostridium botulinum

"While the botulinum spores are heat stable, the toxin itself is heat-labile, so heating a food to 176°F for 10 minutes before consumption can greatly reduce the risk of illness."

OK, 165 might be a little low according to this, but most of us heat to boiling anyway I've seen different times and temperatures over the years as "safe".

I agree completely with you comment about grandmothers. Most of that food was home canned and contained a much higher potential of botulism.

Certainly, boiling for 10 minutes would be definitive and eliminate risk.

Thanks for the correction.
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Old 06-10-2008, 06:56 PM   #25
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That will occur with bacteria growth and spoilage. It does NOT occur with the Botulism toxin.

i have never seen any of the listed products here in so calif. kroger could be but i don't buy that kind of stuff anyway.

babe
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