It seems that the topic is relevant and people keep asking.
Question: If you throw away the bomb, will the toxin infect someone on the street?
Answer: The toxin degrades in the open air in 12 hours. The environment is already full of Clostridium botulism, and spores are all around us. The main thing is to neutralize the toxin at home and clean out the Clostridium so that the toxin is not spread.
Question: I wonder what is the death rate in the country from botulism? and how often do people encounter such an infection? I am sure that in my environment no one even suspects such a complex and dangerous detoxification procedure.
Answer: The incidence is several hundred people a year. It seems. They rarely die.
Question: What is the best way to close the lids? Roll up or spin? Sterilize or boil enough?
Answer: I do not do canning. Here they are engaged. All the recipes are there. This is a separate department for home canning in the US Department of Agriculture.
Question: It turns out that the only way to fight germs is by double boiling. Can't a microwave oven be a sterilizer? After all, she also kills some microbes ...
Answer: Microwave helps to reheat cooked food to 70 degrees or to defrost food. It is not suitable for sterilization. Food that was stored in the refrigerator is heated to 70 degrees. After that, she should be allowed to stand for three minutes and can eat. This is how they kill microbes that have germinated during storage in the refrigerator. If you really want, you can bring it to a boil. Low acid foods must be sterilized in a home autoclave. Or cook for 7-11 hours (but this does not always work). Double and triple boiling is not used at home, but in factories.
Question: So many times the cucumbers exploded, I always just threw it away and that's it, even without gloves. She left the bank. It turns out that she was on the verge of life and death.
Answer: Well, if cucumbers with a pH of no higher than 4.6, then it's just fermentation. But products without acid can easily turn into a bomb. Marinade is usually sour. All berries and fruits - too. It must be done according to the approved recipes, and everything will be fine.
Question: It is better to wash vegetables, mushrooms and berries before conservation, as the botulism bacteria is in the ground.
Answer: Botulism spores are everywhere, including the tap water you use to wash your vegetables.
Question: Is there any hope that the banks are swollen from something else?
Answer: There is. But in this case, the risk is not justified.
Question: Is botulism not cured?
Answer: It is being treated. But 5 - 10% of the sick die.
