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HOMEMAKERS’ HINTS
By KAY E. WEBB Extension Agent, Home Economics
BOTULISM, AN ACUTE FOOD POISONING which can be fatal, is often caused by improperly canned foods. At the first sign of spoiling, canned foods should be disposed of where they do no harm to man or animal.
In the past there have been reports of botulism in commercially canned foods. This could cause us to forget that there is a greater risk in home processed foods. From 1925 to 1963, no botulism was reported involving commercial foods. During that same period hundreds of outbreaks were reported from home canned foods.
Dr. G.A. Mac lnnis, Extension Specialist, Veterinary Science, recently reported the case of a thrifty housewife, who lost 12 hogs and several chickens which had access to some spoiled canned corn. The woman had noticed the jars were spoiled and poured the contents into the feed for the hogs and later threw some out for the chickens.
TAKE STEPS TO BE SURE about spoiled products. Home canned vegetables should always be brought to a boil before they are tasted. Heating usually makes an odor of spoilage more noticable. . Botulism has an odor similar to that of rancid butter. If the food should be spoiled dispose of it in such a way that it can not be eaten by man or beast. . For information on home preservation of foods (canning and freezing) ask for the bulletins from U.S.D.A. at your County Extension Office, 675-3619..^ □
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