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Why is botulism associated with canned foods and not fresh foods-?
LayneTeannatw1432
Botulism is associated with canned foods and not fresh because the bacteria associated with it, Clostridium botulinum only lives in improperly canned and preserved foods.
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∙ 9y ago
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Why is botulism associated with canned foods and not with fresh foods?
for the canned products are the only treatment of having botulism
How likely are you to get botulism from pizza?
Not very, botulism is primarily caused by improperly canned foods. Most pizza parlors use fresh ingredients on their pizza. Tomatoes are too acidic, typically, for the botilinum bacteria to grow in canned tomatoes, usually the only canned ingredient at some pizza parlors that don't make their own sauce. You are more likely to suffer listeria from fresh mozzarella (only slightly, pasteurized milk is usually safe), or salmonella from improperly cleaned kitchens that process raw meats.
What happened to the canned foods industry at the beginning of the 1990s?
Canned foods suffered a decline at the beginning of the 1990s as consumers turned to fresh and frozen products in a search of healthier foods.
What are the foods most commonly associated with summer?
Fresh fruits and veggies in season, not canned or frozen. Tomatoes, okra, squash, snap beans, carrots, peaches, pears, melons and berries.
How does the amount of sodium in fresh foods compare with the amount of canned?
Canned foods tend to have more sodium in them due to the fact that they are intended for long shelf lives, and sodium helps with preservation of freshness.
Can a vegetarian live on canned food?
Can they? Yes. Should they? No. Canned foods are very high in sodium and are processed. Everyone should stick to fresh food if they have the option.
Can botulism grow on fresh pineapple?
does you butt then no
What doesn't have a lot of sodium in it?
Fresh produce, whole grains, and most foods that are not canned or already prepared (such as TV dinners).
Why is botulism associated with canned foods and not fresh foods?
The botulinum toxin is formed when the bacteria, Clostridium botulinum, grows under anaerobic conditions. Improperly processed canned foods provide the ideal conditions for this kind of food poisoning. Canning will kill off vegetative cells, but C. bot. also produces a protected cell - called a spore - that can survive standard heat treatment.Botulism toxin has been found in the middle of improperly processed sausages, in packages of fresh mushrooms (that is why you see the hole punched in the overwrap) and in sealed packages of shredded cabbage. A often-cited outbreak occurred when grilled onions were covered with oil and placed near the grill. The oil provided the anaerobic environment. The onions provided the spore form of the bacteria, which germinated in the warm environment and produced the toxin. C. Bot. is also the reason you don't give honey to babies. Their digestive system is not mature enough and does not have the acid levels of adults. The bacterial spores germinate, grow and produce the toxin, resulting in illness or even death.
Do processed foods produce more gas?
Yes. Although only a handful of people did so, I was one of the ones to create an experiment on this simple question. Posted below are my results based on four foods: Carrots, Apples, String Beans, and Corn. Each were frozen, fresh and canned: Main Results From My ExperimentName of Food State of Food (fresh, frozen, or canned) Amount of Gases Produced ApplesFrozen 1/8 in. Carrots Frozen ¼ in. Corn Frozen ¼ in. String Beans Frozen ¼ in. Apples Fresh 1/8 in. Carrots Fresh ¼ in. Corn Fresh ¼ in. String Beans Fresh ¼ in. Apples Canned 1/8 in. Carrots Canned 3/8 in. Corn Canned 3/8 in. String Beans Canned ¼ in.Averages of the DataFrozen Fresh Canned Average Gas Released 5/16 in. 7/32 in. 9/32 in.
Can canned foods be frozen?
Just about every food can be frozen. Freezing foods is one great way to store foods. Fresh vegetables and fruits are not easy to freeze. You must blanch these foods first before freezing.
How are tomatoes used?
Tomatoes are used fresh to eat in salads or sandwiches, or just plain. Tomatoes are most often eaten and used when fully ripe, but green tomatoes can be breaded and fried. Tomatoes are used canned for whole,stewed, diced, paste, sauce, juice, and combined as an ingredient in canned foods for example in soups, canned pasta, etc. Tomatoes are also frozen as ingredients in lasagna, pizza, sauces, soups, etc. Tomatoes are also dried for use in foods. Tomatoes are often associated with international cuisine such as Italian foods including pizza, and Mexican,food such as enchilada sauce.
