Poisoning your family with homemade canned goods, is there a worse scenario? And yet, due to ignorance, it is a risk that we take very regularly without even being aware of it!
Follow us in our major investigation to find out more about this invisible and little-known danger, as well as the precautions to take to be able to feed your family without taking the slightest risk!
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⏱ Chapters / Content:
00:00: Introduction
1:48: Risks and dangers associated with botulism
3:08: Toxin in therapeutic and cosmetic use
3:52: The Clostridium botulinum bacteria and how it works
5:19: Conditions for development of bacterial spores
7:14: History and first discovery of the bacteria
8:28: Prevention measures
9:30: Boiling water treatment for sour or acidified foods
10:54: How to destroy spores
11:45: Preservation in a domestic autoclave/efficient pressure cooker
15:03: Conditions for authorization of domestic autoclaves in Europe
17:04: Difference in official instructions in Europe: individuals vs businesses
7:07 p.m.: The oven is not used for storing.
19:44: The weak point of Clostridium botulinum
21:07: Conclusion
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7 сен 2024