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NNPG List Of Forums => Food Preservation, Storage and Recipes => Topic started by: TWP on January 16, 2016, 10:41:34 AM
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These three links contain a large amount of information about the Botulism toin.
The first is the best, the others are government sources, which may or may not contain useful information...
http://pickyourown.org/botulism.htm (http://pickyourown.org/botulism.htm)
This is a PDF download, free:
http://www.fsis.usda.gov/wps/wcm/connect/a70a5447-9490-4855-af0d-e617ea6b5e46/Clostridium_botulinum.pdf?MOD=AJPERES (http://www.fsis.usda.gov/wps/wcm/connect/a70a5447-9490-4855-af0d-e617ea6b5e46/Clostridium_botulinum.pdf?MOD=AJPERES)
General information with links to other material:
http://www.cdc.gov/nczved/divisions/dfbmd/diseases/botulism/ (http://www.cdc.gov/nczved/divisions/dfbmd/diseases/botulism/)
If you preserve foods, by any method, please read-up on the subject, it could save lives...