I do not want to create panic, but it is good to know that when we prepare the preserves, jams, … if we are not careful hygiene and techniques _, may be a risk BOTULINUM. Botox is the most dangerous poison ever, but fortunately, it to develop in one of our jars, require different conditions:

• Absence of air (anaerobic conditions)
• Temperature> 10 ° C
• Aw> 94% (activity ‘water)
• pH> 4.5
• NaCl concentration <7-8% (sodium chloride, ie ‘the salt)
• Absence of nitrates
• Presence of other microbial forms that, through their metabolic activity, can achieve suitable conditions for the growth and multiplication of the pathogen in environments originally unsuitable (canned acidic).

Here are some practical tips on how to avoid this type of risk:

• foods destined to the production of preserved must be of top quality, free of dents, mold or rotten parts;
• store raw materials (eg. vegetables) well covered in the fridge only for very short periods;
• wash hands (even under the nails) prior to processing;
• wash products in plenty of water wiping them with toothbrushes used only for food, are completely eliminated all traces of soil;
• wipe them with a clean and not leave them on the work surface, exposed to dust and insects, before or after being cooked;
• thoroughly clean the work plan during and after the preparation of preserves;
• use small containers (maximum 300-500 ml.) which must be sterilized by boiling for at least 10 minutes;
• in the preparation of jams use at least an amount of sugar equal to 50% of the weight of the fruit;
• cook in a pressure cooker for at least 3 minutes to keep the vegetables in oil or natural (they are necessary 120 ° C to destroy the spores, temperature is not reached by simply boiling in the pot);
• the addition of vinegar and the preservation of the jars to below 10 ° C reduce the risk of development of the micro-organism;
• The foods prepared without following proper precautions (cooking, acidity, salinity, etc …) should be refrigerated;
• discard the preserves that when you open leave gas bubbles or bad smell; check that the lids of the jars are not rounded. If these conditions are, the products should not be eaten or even tasted (even the taste can be very dangerous). It should however be noted that the Botox, does not necessarily smell strange odors;
• in sausages pay attention to the presence of greenish areas (phenomena of proteolysis), sometimes also associated phenomena softening and bad smells, which are a warning bell to the presence _ botulinum toxin; remember that industrial products are generally safe for the presence of nitrates and nitrites, additives capable of inactivating the Botox.
• In the preparation of canned fish (tuna, mackerel, etc …) it is advisable to gut the fish freshly caught or bought;
• If contamination is suspected by Botox, remember to disinfect (boiled or treated with sodium hypochlorite) of the kitchen utensils.

This information, seem to me the most complete and I got them from the site www.ceirsa.org

Preserved vegetables homemade must be boiled stirring for at least 10 minutes before each use. This treatment is generally considered effective to destroy the toxin.

The foods, such as honey, in which the spores may be present in large numbers, should not be given to children under one year old.