A targeted organism that needs to be killed in the canning process is Clostridium botulinum. Search online for information on this organism, for example, why it is so hard to destroy in the canning process? What are the symptoms of the foodborne illness it causes? How should canning should be done?
What will be an ideal response?
To find information on this organism, go to the Centers for Disease Control and
Prevention (CDC) website (www.cdc.gov). This bacterium normally resides in the soil
and produces a nerve toxin that paralyzes people. Botulism can result in death due to
respiratory failure. It is hard to destroy because it forms spores, which can survive adverse
environmental conditions such as boiling. High temperatures destroy the toxin, so homecanned foods should be boiled for 10 minutes before eating. Instruction on safe home
canning techniques can be found at the USDA website.
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