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Sat, 18 Oct 2003 18:30:49 -0400 |
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Hi all,
Yes it is true, it is the toxin produced by the Botchulinum organisms that
is deadly, however, if not mistaken, heat neutralizes the toxin. Also, the
organisms cannot survive in high acid environments. That is why home canned
tomatoes are not subject to botulism bacterial growth but home canned green
beans, and the like are. I don't think you have to worry about your
vinegar.
Coleene
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-- Visit www.honeybeeworld.com/BEE-L for rules, FAQ and other info ---
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-- Visit www.honeybeeworld.com/BEE-L for rules, FAQ and other info ---
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