On 18 Oct 2003 at 18:30, beekeeper wrote:

> 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.

   The problem is that it is not acid at the beginning. The acidity
develps. An acid environment, oxygen, high enough sugar content
all will stop botulin from developing. But at the beginnings of the
process, the acid level is low, the sugar is diluted, and the
atmosphere is mostly carbon dioxide. As it becomes more acid,
botulin would be stopped, but by then the toxin may already be
present.

   Yes heat will break down the toxin, but meanwhile, if
contaminated,  until after it is heated, it is an extremely dangerous
product.

Dave Green,  SC  USA
Garden Bees:   http://gardenbees.com

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