Good point. Never buy a swollen can of anything from the supermarket;
the stuff is so toxic that just a bit of spray when opening the can may
produce illness, or so I've read. Nasty pathogen . . . home canners
need to be especially careful of it I suppose.
JBB
On Friday, Jun 9, 2006, at 02:24 Asia/Tokyo, Marshall Dudley wrote:
BTW, he keeps referring to the poisoning as botulism, but in fact it
would most
likely have been salmonella. Botulism is 100% anaerobic and cannot
survive in
air.
--
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