date:Jul 31, 2017
tables containing the germ are improperly canned, it can grow and create a tasteless, odorless toxin that can cause deadly nerve damage and paralysis if consumed. Low-acid vegetables with a pH level greater than 4.6 are especially likely to cause botulism, since they arent acidic enough to inhibit the growth of the botulinum bacteria. These vegetables include: asparagus, green beans, beets, corn, potatoes, and some tomatoes. Tomatoes, especially, require supplemental citric acid or lemon juice i