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Canning at Home? Brush up on your science to avoid dangerous pathogens
Published: 20 June 2017
The list of 鈥渂ad things鈥� could range from gross but harmless spoilage to dangerous pathogens such as Clostridium botulinum. In the case of botulism, it鈥檚 the toxin produced from the bacteria that is harmful, not the bacteria itself, says Brigitte Cadieux, a postdoctoral fellow in 黑料不打烊 University鈥檚 Department of Food Science and Agricultural Chemistry.
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