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BLACKSBURG — Microorganisms that can cause illness are everywhere. Individuals who are preserving food at home need to take precautions so that their products will be safe.
Follow the recommended procedures, said Jo Anne Barton, Virginia Cooperative Extension specialist. Researchers at the U.S. Department of Agriculture and at universities have carefully worked out the times and temperatures to safely preserve food.
Most bacteria can be destroyed by heating if the temperature is high enough for a long enough period.
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