Michigan State University Extension
Preserving Food Safely - 01600832
10/13/97

### BOTULISM IN LOW-ACID CANNED FOODS

         Pressure  canning is the only recommended  method  for

    canning
      meat,  poultry,  seafood   and  vegetables.    The

    bacterium
      CLOSTRIDIUM  BOTULINUM  in  low-acid  foods   is

    destroyed
     when they are processed at the correct  time  and

    pressure
     in pressure canners.  Using boiling water  canners

    for
    these foods poses a real risk of botulism poisoning.

        If these bacteria survive and grow inside a sealed  jar

    of
     food, they can produce a poisonous toxin.  Even a  taste

    of
    food containing this toxin can be fatal.  Boiling food 10

    minutes
     at  altitudes below  1000 ft. destroys  this poison

    when
    it is present. For altitudes at and above 1000 ft., add

    additional
      minute  per  1000  ft.   additional   elevation

    CAUTION:
      TO  PREVENT THE RISK OF  BOTULISM,  LOW-ACID  AND

    TOMATO
    FOODS NOT CANNED ACCORDING TO THE RECOMMENDATIONS  IN

    THIS
      DATA  BASE  OR  ACCORDING  TO   OTHER   USDA-ENDORSED

    RECOMMENDATIONS
     SHOULD  BE  BOILED AS ABOVE,  EVEN  IF  YOU

    DETECT
    NO SIGNS OF SPOILAGE.  All foods canned according  to

    the
     approved recommendations may be eaten  without  boiling

    them
    when you are sure of all the following:

        *  Food was processed in a pressure canner.

        *  Gauge of the pressure canner was accurate.

        *  Up-to-date researched process times  and  pressures

           were  used for the size of the jar, style  of  pack

           and kind of food being canned.

        *  The  process  time  and  pressure  recommended  for

           sterilizing the food at your altitude was followed.

        *  Jar lid is firmly sealed and concave.

        *  Nothing has leaked from jar.

        *  No liquid spurts out when jar is opened.

        *  No unnatural or "off" odors can be detected.

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