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Health Alert: U. S. Issues NEW Botulism Warning. Canned green beans sold nationwide.
newsemergency.com ^
| 8/6/07
| staff
Posted on 08/06/2007 6:55:01 PM PDT by NRA2BFree
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We seldom had these problems when we grew and packaged our own food in America. Gone are the days that the only thing we had to worry about were calories in our food....
'Ain't globalism grand? < / sarcasm >
1
posted on
08/06/2007 6:55:05 PM PDT
by
NRA2BFree
To: NRA2BFree
U. S. health officials are warning consumers not to eat certain brands of French Cut Green Beans in 14.5 ounce cans manufactured by Lakeside Foods Inc, of Manitowoc, Wisconsin because the product may not have been processed adequately to eliminate the potential for botulism toxin.When did Wisconsin secede from the Union?
2
posted on
08/06/2007 7:07:36 PM PDT
by
SengirV
To: NRA2BFree
And in the article it indicated the green beans were grown or packaged outside the country where, exactly?
Not that how food is grown has anything whatsoever to do with botulism.
To: NRA2BFree
Green bean hotdish with fake fired onions on top hit hardest.
4
posted on
08/06/2007 7:11:17 PM PDT
by
Spruce
To: SengirV
When did Wisconsin secede from the Union? It only seems that way. :o)
5
posted on
08/06/2007 7:11:46 PM PDT
by
NRA2BFree
To: Spruce
6
posted on
08/06/2007 7:13:16 PM PDT
by
Rb ver. 2.0
(eHarmony reject)
To: NRA2BFree
Actually we did have this particular one. Botulism is often found in canned meat but of the vegetables green beans are probably its most common substrate. It's a soil bacterium (
C. botulinum) and you only have the problem in a can (or jar) with enough of a leak to provide just a little oxygen - a "microaerophilic" environment. That activates the spores and the resulting microorganisms product the toxin.
This has been around since people started to preserve veggies. My grandmother lost some friends to it in her childhood in Illinois in the early part of last century.
To: NRA2BFree
Hard swellers, flippers, and seam defects will be a hint that there may be some botulism in the product. Canned green beans historically with their neutral pH have been a real good source of botulism poisoning. Home canned green beans used to be a real dangerous source of botulism. Canning is actually safer today than it has ever been; catching the imperfects is also better and is why we’ve had recalls.
To: Billthedrill
Great word; talking to the balcony.
9
posted on
08/06/2007 7:24:10 PM PDT
by
Old Professer
(The critic writes with rapier pen, dips it twice, and writes again.)
To: Billthedrill
10
posted on
08/06/2007 7:24:27 PM PDT
by
Old Professer
(The critic writes with rapier pen, dips it twice, and writes again.)
To: NRA2BFree
I’ve been eating green beans almost every day for a month or so and will continue to do so as long as my garden keeps pumping them out.
I got a rockin’ bean stalk! And a bunch of bush beans.
11
posted on
08/06/2007 7:25:16 PM PDT
by
Syncro
To: Old Professer
Ex lab rat. Man, that was a long time ago! I remember that young punk named Pasteur... ;-)
To: Billthedrill
C ration green beans were the first to go bad
13
posted on
08/06/2007 7:28:36 PM PDT
by
camas
To: NRA2BFree
I am going to ask an incredibly dumb question...I understand that canned green beans are in question here...but I would like to ask (as we eat alot of green beans here—yes, the dreaded gb casserole) are frozen beans ever a botulism risk (as we have both Food Club and ShopNSave brands on hand)? Does freezing kill off botulism?
14
posted on
08/06/2007 7:29:03 PM PDT
by
PennsylvaniaMom
(Just because you're paranoid doesn't mean THEY aren't out to get you...)
To: NRA2BFree
I’m forwarding to a number of non-freepers. This needs media coverage. Luckily, I’ve checked my french-style green bean can cover.
15
posted on
08/06/2007 7:31:41 PM PDT
by
lilylangtree
(Veni, Vidi, Vici)
To: NRA2BFree
Boy, am I glad I stopped eating canned foods a number of yrs ago.
16
posted on
08/06/2007 7:31:42 PM PDT
by
shield
(A wise man's heart is at his RIGHT hand;but a fool's heart at his LEFT. Ecc 10:2)
To: PennsylvaniaMom
Freezing doesn't kill C botulinum, but it doesn't let whatever microorganisms that are present grow. To produce the toxin they have to be respiring, which they can't do in a frozen state. Even if the beans are thawed and refrozen the conditions necessary for botulinum poisoning aren't present. Eat 'em up. Yum!
To: NRA2BFree
Know what? It’s starting to get expensive throwing all this food out. Isn’t ANYONE in business to provide a good service/product anymore. They all way too worried about the bottom line at our expense and it’s gettin’ old!
Cheap imports..bah.
18
posted on
08/06/2007 7:34:33 PM PDT
by
AuntB
(" It takes more than walking across the border to be an American." Duncan Hunter)
To: Billthedrill
This has been around since people started to preserve veggies. My grandmother lost some friends to it in her childhood in Illinois in the early part of last century. Botulism was the scourge of home canners. When I was very young visitors would often bring jars of home-canned fish, meats and vegetables as gifts to our country home. My Grandmother would accept them with smiles, compliments and great thanks. And they'd all go into the trash the minute the guests were out of sight even though compliments would flow the next time they showed up. Bottom line: it just wasn't safe to trust anyone's canning but your own.
To: vetvetdoug
Home canned green beans used to be a real dangerous source of botulism. Canning is actually safer today than it has ever been; catching the imperfects is also better and is why weve had recalls. I remember my mother telling me about home canned green beans when I was a little girl. I've been canning for a few years now, but I won't try to can green beans. I'd probably be my own victim. LOL
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