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Botulism finally conquered by heat, says national study
A multi university study funded by the National Canners Association reports that proper heat treatment kills botulinus in canned foods. Data from about 100000 heated samples across the United States and other nations show heat as the only reliable sterilization method after sealing. Botulinus is widespread in soil and declines with cultivation.
MENTIONED IN THIS ARTICLE
Washington
Medical Schools
Harvard
University of California
Stanford University
United States Public Health Service
National Canners’ Association
The
Association
United States
Alaska
Hawaii
Canada
Belgium
Holland
Denmark
England
Switzerland
China