and why might you get food poisoning if you ate home-preserved fruit that spoiled?
why wont you get food poisoning from eating fresh fruit with endospores of clostridium botulinum?
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3 Responses to why wont you get food poisoning from eating fresh fruit with endospores of clostridium botulinum?
Clostridium species do not like an acidic environment. That is why acidic items like canned tomatoes are OK and canned low acid items like green beans and apricots have to be treated to be safe.
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the bactiera is not posines, and it’s spores are not poisonis, but it’s waste is. Kinda like eating yeast wont make you drunk, but drinking its waste will. Also, the food, may not be spoiled, if it has been caned incorrectly (not hot enough to kill the spores) it may smell, look and taste fine, but still kill you.
caned a lot of beans in my day.
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The answer regarding the acidity of fruit is partly correct.
Clostridium botulinum spores will not hurt a grown up It can kill a baby.because a babies stomach does not produce enough acid to kill it. They are found in the soil. They release a toxin when they are in an airless environment such as a closed can or a puncture wound. It is a nerve toxin. It is found in improperly canned vegetables that are not acidic or heated hot enough (pressure canner) Heat will kill the toxin so if the product is boiled it will destroy the toxin. Home canned fruit may spoil although fruit will not contain botulism because of acidity. There are other forms of food poisoning, Staph, ptomaine, strep, many water borne bacteria, Fermentation takes place in the sugars of the fruits in improperly canned products.
caned a lot of beans in my day.
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