How to pronounce“botulism”in English

Because botulism-- when we talk about botulism, we're talking about the botulism spores.

in cooking food and botulism and all these things.

So the botulism toxin is killed at the boiling point.

And it is true that botulism, which is the thing everyone's scared of, is problematic.

You don't want to get botulism.

Nitrates will kill any possibility of botulism in the finished product.

The good news is that it's really hard to grow botulism in canning jars and your home-preserved foods.

Botulism is definitely a concern.

And I was looking up the symptoms of botulism.

trying to avoid its development in your jars, botulism cannot grow in high acid environments.

are high enough that the pH is low enough in order to prevent any possible botulism germination from occurring.

I mean I was brought up never to buy a bulging can because it'll be botulism.

And so when you can something, and you need to kill off botulism spores, or you need to inhibit their growth, you either need to make the environment highly acidic,

So as I understand it, one of the potential risks or pitfalls of home charcuterie is botulism.

to canning, which is a scary thing to do because you have to worry about botulism and things like that, if the acidity content isn't high.

And in fact, it is impossible for most of the things that we make at home, because when it comes to dealing with botulism,

But all of these high acid preserves that can be canned in a boiling water bath, it is impossible for botulism to grow in those environments.

So if you're making something with tomatoes, you cannot get botulism or you can?

And if she dropped a can of green beans on the ground and it got a dent, she we sure it had contracted botulism

Because if you really like it, I can give you a bowl of hemlock after this dinner, or inject you with some botulism,

It can be a little bit dangerous because of the bacteria that can survive in there which are botulinum, which gives botulism, which will result in