When canning is a lethal injection

The midst of summertime can bring an array of garden favorites to the table, providing colorful creations to family gatherings. After emptying your battalion of tomatoes on neighbors and friends, many people turn to canning to preserve their harvest through the off season. Although canning is a popular preservation technique, it is not foolproof. The toxin that causes botulism can be found in improperly canned foods.

The toxin is produced by the bacterium Clostridium botulinum. The bacteria is found in the soil, and once exposed to a moist and oxygen-free environment such as canning, the bacteria are able to grow and secrete the toxin. In other words, packing garden treasures in mason jars and sealing them improperly can result in a lethal brew.

Botulism can damage the nervous system, cause muscle weakness, and lead to respiratory failure and death. Surprisingly, it can also be injected in our skin as a therapy to reduce wrinkles. Yes, the same chemical used in Botox is responsible for the deadly disease known as botulism.

To kill the spores before they sprout, sufficiently heat the food prior to canning. To effectively destroy the spores, The Centers for Food Security and Public Health recommends heating canned food to 250 degrees and sustaining that temperature for at least 13 minutes. Other strategies include increasing the acidity, such as using vinegar, as well as further heating of the jars after canning. The toxin itself is deactivated by heat, so boiling the food just before consumption is another option. Nevertheless, if there is any doubt that a canned food is contaminated the safest option is always to throw it away.

Botulinum toxin is colorless, odorless, and tasteless, so obvious signs of bacterial growth include bulging cans, leaks, and food deterioration. Following proper canning procedures is essential in reducing risk to the bacteria and requires a strict heating process.

So the next time you embark on canning your bountiful garden harvest, be sure to follow proper procedures. Botox may be acceptable for your skin, but it can be deadly in your food. For detailed information and proper canning procedures you can visit the National Center for Home Food Preservation or the USDA Complete Guide to Home Canning.

Meghan Robinson is a University of Idaho dietetics student.