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One bacterium of particular concern to the home canner is Clostridium botulinum. Botulism is the deadliest and rarest kind of food borne illness. The organism lives on dead and decaying organic matter and is found almost everywhere in nature — in soil, dust, on fruits, vegetables, and other foods.
In its dormant or resting phase as a spore, it can survive for years. The spores themselves are not harmful but they are capable of producing a deadly toxin (poison).
Most microorganisms require moisture, a food source, and air (oxygen). Activity is greatest at temperatures between 60 and 120 degrees F. Activity may refer to changes in color, flavor, or texture; to an increase in numbers of microorganisms; or to the production of a toxin (poison) by the microorganisms. Lowering the temperature slows activity but it does not destroy the microorganisms.
Raising the temperature also slows or stops activity. Yeasts, molds and enzymes are killed at temperatures between 160 and 212 degrees F but botulinum spores have a greater tolerance for heat.
The acidity of food also influences processing. Acidity may be nat
92.3%