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Canning at Home? Brush up on your science to avoid dangerous pathogens

Published: 20 June 2017

The list of ā€œbad thingsā€ could range from gross but harmless spoilage to dangerous pathogens such as Clostridium botulinum. In the case of botulism, itā€™s the toxin produced from the bacteria that is harmful, not the bacteria itself, says Brigitte Cadieux, a postdoctoral fellow in ±«ÓćÖ±²„ā€™s Department of Food Science and Agricultural Chemistry.

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