The base of every life sells it’s the Coneection with the power of Light & Oxygen what a mystery gift is our Creator! I love chloroplast I breath and drink often!❤😊
The information are wrong. 1. Do proper research. Botulinum spores grow and produce toxins under very specific conditions. Low temperature, oxygen, salt, acidity - all these factors inhibit botulinum growth. Next time, just open the can lid after boiling and putting it in the the fridge. It will stay good for 2-4 days and very little chance of botulism when in contact with air. 2. If the can was safe from the beginning, then it shouldn't become suddenly habitable for C. botulinum after boiling and cooling. And if it was unsafe from the beginning, then boiling made it safer.
Dear Mahi C.Botulinum is anerobic microorganism and can produce toxin in improperly canned food. and yes, after opening the can, c.Botulinum cant grow and produce toxin. and about number 2, we talk about the improperly canned food not the ones that are safe from the beginning! and by the way this video is just a summory for c.Botulinum and canned food not about the conditions of growth of the bacteria Thank you for commenting your opinion
Dear Mitchell We are trying to create the best content for you and improve our channel. Liking the video will help us in this way❤️ Anyway, we apologize if it made you feel bad
@@MicroscopicGalaxy i cant reamber who exacly did the study but i was eating walmart brand tuna reamberd the study and took a bite out my sandwich and got a few scales now im not tuna expert but i dont think its suppose to have scales i spent the whole day eating hot sauce tryna get the taste out of my mouth
@@MicroscopicGalaxyHe meant that it was neither of fish or leaf. You need to choose the right content bruh. This video annoyed me, honestly. But no hate.
