Report
Canning meat, poultry, and game
PNW (Series), 361, Washington State University Extension
03/2018
Handle:
https://hdl.handle.net/2376/12914
Abstract
Poultry, red meats, and meat from game animals (such as deer, elk, and bear) are low-acid foods and must be processed in a pressure canner to ensure safety. Because meat and poultry products are low-acid foods, Clostridium botulinum, the bacteria which causes botulism poisoning, can survive and grow in these foods when they are sealed in oxygen free jars. Botulism is a serious food poisoning which can lead to disability or death. Only pressure canning produces temperatures high enough (240°F, 28 degrees above boiling) to kill many bacteria which can grow in low-acid foods, including Clostridium botulinum. If meat products are improperly processed, the botulism toxin could be present even though the canned food looks, smells, and tastes normal.
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Details
- Title
- Canning meat, poultry, and game
- Creators
- Lizann Powers-Hammond (Author)
- Academic Unit
- Publications, WSU Extension
- Series
- PNW (Series); 361
- Publisher
- Washington State University Extension; Pullman, Washington
- Identifiers
- 99900502667701842
- Copyright
- Copyright Not Evaluated ; openAccess ; http://rightsstatements.org/vocab/CNE/1.0/ ; http://purl.org/eprint/accessRights/OpenAccess
- Language
- English
- Resource Type
- Report