Now folks don’t think I don’t care about botulism but we probably have a better chance of getting hit by a train than dieing from botulism.
What that article said is, 110 cases are reported every year, 25% are food born, 72% are infant botulism, (I take that to be extracted from the 25 % of the food born cases.)
The rest are wound contractions, injection from a dirty needle from drug use.
But I may be wrong; this information was copied from the CDC.
They said not to can foods at home; they did not tell folks in a very explanatory manner that botulism is one of the most common bacteria on the planet.
Or from what I can remember is that the toxin is produced from the bacteria multiplying, (the spores) which cannot be heated to kill the toxin it is there for good. (I might be wrong here but that is what I read a while back.)
You only kill the bacteria that produce the toxin.
They failed to say that it requires moisture to grow not just a low oxygen environment.
We breathe in the botulism bacteria spores every day and our bodies take care of it just about as soon as it gets there.
Some times infants cant, their immune systems aren’t developed enough yet, ‘all the better reason to not have them or us live in a too sterile environment.
They said that companies use methods to prepare these infused oils in a manner that is not commonly available to the general public.
What in tar nation does that mean; you can’t pick it up in a convenience store.
You don’t see the government going out of its way to give folks the full story on canning any more because the big portion of the food suppliers in this country are owned by big business and they would loose a fortune if even 20% of us grew and put preserved our own food.
They would rather keep everything a big mystery so we can be can be dependant on them.
When I grew up we canned everything, green beans, carrots, potatoes tomatoes, fish, the list goes on.
We followed strict guidelines and my mom had one of the cleanest kitchens around.
Those two giant pressure cookers stayed hot all summer long.
Folks just need to know what they are doing and have a full understanding of bacteria and how it can grow and effect the food or oil they are preserving and what they can do to stop or kill it.
So if Craig or anyone else is heating up rosemary or peppers until all of the moisture is gone then I don’t think there is any chance of getting sick from it.
I would gladly consume anything he or anyone else did in this manner.
And feel a lot safer doing it than I would, eating from a restaurant or fast food joint.
Look at all of the recalls they have and all of the folks that get sick thinking they have a mild stomach virus when they really have a mild case of food poisoning.
Sorry for the rant and I most certainly did not intend to step on any ones toes that have a well justified concern for our health.
Maybe some one could ring up Carolyn on this matter I think she is an authority on microbiology the last I heard.
I’m sure not!
Worth
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