Does anyone know whether there is any way to test home canned foods for botulism or other toxins?

-- sandra (sandraj2@hotmail.com), October 15, 2001

Answers

Response to tests for botulism

if you get sick after you eat it,, thtas a good test. otherwise,,off color, off smell. Besides that,,, if your not sure,, dont eat it

-- stan (sopal@net-port.com), October 15, 2001.

Response to tests for botulism

If your unsure about it, get a kid to smell it, their senses are much sharper than more mature peoples.

-- mitch hearn (moopups@citlink.net), October 15, 2001.

Response to tests for botulism

From Ball Blue Book, 1998, page 13.

"Using Home Canned Foods

"Low-acid foods and tomato products for which the safety of the processing procedure is unknown must be boiled before tasting. To prevent the risk of exposure to botulism in low-acid and tomato products, boil the food 10 minutes for altitudes at or below 1,000 feet above sea level to destroy the toxin produced by Clostridium botulinum. Extend the boiling by 1 additional minute for each 1,000 feet increase in elevation.

"CHECKING FOR SPOILAGE--Examine each jar carefully to insure a vauum seal is present. Spoilage produces gases that cause the lids to swell and/or break the seals. If the lids can be removed without having to pry them off with a can opener, do not use the product.

"Also visually examine jars for other signs of spoilage which might be present. Indications that the food has spoiled include: Broken seals. Mold. Gassiness. Cloudiness. Spurting liquid when the jar is opened. Seepage. Yeast Growth. Fermentation. Sliminess. Disagreeable Odors.

"Jars which are suspected of containing spoiled low-acid or tomato products must be handled very carefully. If the container remains sealed, the filled jar can be carefully discarded in the trash or buried in the soil. Jars which have unsealed or have signs of seepage require additional precautions to prevent any possible contamination from botulinum toxin which might be present. To detoxify the product, jar and closure place all items into a deep saucepot. Carefully cover items with 1 to 2 inches of water. Cover saucepot. Bring the water to a boil and boil 30 minutes, being careful not to splash water or food product outside the saucepot. Allow the contents of the saucepot to cool. Discard contents in the trash or bury in the soil.

"Thoroughly wash all equipment, worksurfaces, clothing and hands that come in contact with the product and container. Discard sponges or dishclothes used in the detoxiying process by wrapping in a trash bag and disposing of them in the trash.

"Disposal of all suspect product should be handled in such a m anner no human or animal will come in contact with the product."

Sandra, to the best of my knowledge, botulism is odorless and tasteless which is why the serious admonition of caution in disposing of suspect items and the advice to boil low-acid foods before using them.

-- marilyn (rainbow@ktis.net), October 15, 2001.

So Marilyn, are you saying we shouldn't give it to the kids?

-- John Fisher (fish82662@dcr.net), October 17, 2001.

Well, John, I guess it depends on how well you like your kids. Giggle.

-- marilyn (rainbow@ktis.net), October 17, 2001.

what about a store bought jar? how long does it last in the fridge after opening?

-- gregg (macgregor24@hotmail.com), February 28, 2002.

It depends on what's in the jar. Usually a few day to a week, but anything pickled will last almost forever. In the fridge it's usually a mold issue rather than botulism. However, it is a good idea to reheat cooked meats & vegetables instead of eating them cold.

-- Bonnie (stichart@plix.com), March 01, 2002.

I was thinking of inviting that nasty neighbor or some of the inlaws over to try it fist . Give it a day or two and if they live go ahead and eat it .

-- Patty {NY State} (fodfarms@hotmail.com), March 01, 2002.