What conditions are necessary for a canned food product to become tainted with botulism?
What conditions are necessary for a canned food product to become tainted with botulism? What are the most favorable conditions for botulism? Conditions that favor botulism include a high-moisture, low-salt, low-acid environment in which food is stored without oxygen or refrigeration. Anaerobic conditions can develop in canned foods, smoked fish, sausages and some cooked foods. What … Read more