Home Canning and Botulism
Home canning is an excellent way to preserve garden produce and share it with family and friends. But it can be risky – or even deadly – if not done correctly and safely. Homemade foods that have been improperly canned, preserved, or fermented are common sources of foodborne botulism. Read CDC’s feature to learn how to protect yourself, your family, and others from botulism. Also available in Spanish.
Want to share this feature or other syndicated CDC content through your website or blog? It is free through CDC’s public health media library.
No hay comentarios:
Publicar un comentario