gr^ULISM AND HOME CANNING 



g yJliam B. Esselen, Jr., Assistant Research Professor, 

 Department of Food Technology i 



CONTENTS 



Introduct- '" ^ 



Whati.^"*""^'" 4 



c , ms and diagnosis of Botulism 4 



T- . .1 cases of Botulism from home-canned foods 5 



Typir 



^ . eaks of Botulism from home-canned foods 6 



Whf 



e is Clostridium hotulinum found 11 



p jerties of the toxin produced by Clostridium botulinum 15 



■^,;iat factors influence the growth of Clostridium botulinum 17 



TT;at resistance of Clostridium botulinum 21 



,re home canning process times as recommended at present adequate '. 21 



ittitude of U.S.D.A. and food technologists toward home canning and botulism 24 



iummary 26 



Literature cited 27 



INTRODUCTION 



The tremendous increase in home canning during the past two years has served 

 to emphasize more than ever the question of botulism in home-canned foods. 

 The importance of using a pressure canner for processing non-acid foods has been 

 stressed by the United States Department of Agriculture and food technologists. 

 It has been repeatedly- pointed out that boiling water bath processing is not 

 safe and that it therefore presents a serious hazard from the public health stand- 

 point. Yet, on the other hand, it is well known that every 3'-ear millions of jars 

 of non-acid foods are apparently successfully canned at home and processed in a 

 boiling water bath, particularh- in certain sections of the country. We have been, 

 and are, faced with a situation in which on the one hand the technologist states 

 that boiling water bath canning is dangerous and should not be tolerated and on 

 the other hand many millions of jars of non-acid foods are home canned in a 

 boiling water bath every year according to directions supplied by many states, 

 home canning equipment suppliers, public utilities and other agencies. This 

 situation has been further complicated by the fact that people have been urged 

 by the government to raise Victory Gardens and can as much food as possible 

 but to use only a pressure canner for processing non-acid foods. Such a program 

 has been confronted with the fact that many thousands of families do not own 

 pressure canners and have been unable to obtain them. It is not surprising that 

 many people have raised such questions as: — (1) "Why should I use a pressure 

 canner now when we have been canning successfully for years with a boiling 

 water bath?" (2) "I live in the eastern part of the country where they do not 

 have botulism. Why should I use a pressure canner?" (3) "Botulism is but 

 rarely encountered. Why should I be concerned about it?" (4) "Can anything 

 be done to the non-acid foods canned at home in a boiling water bath to make 



' Acknowledgment is due the Hazel-Atlas Glass Company, Wheeling, W. Va., for their interest 

 and assistance in the preparation of this bulletin. 



