Infectious Diseases A-Z: Foodborne botulism basics - Mayo Clinic News Network
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Preventing Botulism in Your Food Storage Botulism is rare, but when it happens, it’s deadly. Here’s how to avoid it: Use a pressure canner for low-acid foods (meat, beans, veggies) Add lemon juice, citric acid, or vinegar when canning tomatoes Boil home-canned foods for 10 minutes before eating Avoid storing questionable vacuum-sealed or canned items at room temp unless properly preserved Watch for bulging lids, hissing jars, or foam: toss it if it looks off You won’t smell or see the toxin. Sto
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😳😳☹️Botulism(Canned food) very dangerous 😱😱😱
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