Michigan State University Extension
Preserving Food Safely - 01600937
10/13/97

### ENSURING SAFE CANNED FOODS

        Growth of the bacterium CLOSTRIDIUM BOTULINUM in canned

    food
     may cause botulism--a deadly form of  food  poisoning.

    These
     bacteria  exist  either as spores  or  as  vegetative

    cells.
     The spores, which are comparable to plant seeds, can

    survive
     harmlessly in soil and water for many years.   When

    ideal
     conditions  exist  for  growth,  the  spores  produce

    vegetative
     cells which multiply rapidly and may  produce  a

    deadly
    toxin within 3 to 4 days of growth in an  environment

    consisting
    of:

        *  a moist, low-acid food.

        *  a temperature between 40 and 120 degrees Fahrenheit.

        *  less than 2 percent oxygen.

        Botulinum  spores  are  on most  fresh  food  surfaces.

    Because
     they  grow  only in the absence of  air,  they  are

    harmless
    on fresh foods.

        Most  bacteria,  yeasts   and molds  are  difficult  to

    remove
    from food surfaces.  Washing fresh food reduces their

    numbers
    only slightly.  Peeling root crops, underground stem

    crops,
      and   tomatoes  reduces  their   numbers   greatly.

    Blanching
    also helps, but the vital controls are the  method

    of
     canning and making sure the  recommended  research-based

    process
    times are used.

        The recommended processing times ensure destruction  of

    the
    largest expected number of heat-resistant microorganisms

    in
    home-canned foods.  Properly sterilized canned food  will

    be
     free of spoilage if lids seal and jars are stored  below

    95
    degrees Fahrenheit.   Storing  jars  at  50 to 70 degrees

    Fahrenheit
     enhances  retention  of quality.

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