RE: [CH] Botulism
T. Matthew Evans (matt.evans@ce.gatech.edu)
Tue, 18 Sep 2001 07:45:54 -0400
>With all this talk of Botulism, I have a few questions:
>If there is "B" in your creation, will it impart a different taste?
>What are the symptoms of "B"?
>
>
>
I'm not certain about the exact odor or flavor of "B" because I have never
eaten any. I did once open a can of roasted red peppers (store-bought) that
had a mushroomy, powdery, blue-green growth on the top of it (further
inspection showed that the can had at some point been penetrated). Was this
botulism?
If in doubt, don't take the chance -- the mantra in my first restaurant
kitchen job was that you can get enough botulism on the head of a pin to
kill you. What's more, if it doesn't kill you, it will simply paralyze you
for three to six weeks. Not very nice stuff, that botulism.
Matt
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T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
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