[CH] Re: end of botulism

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In a message dated 7/99 8:24:05 PM Eastern Daylight Time, 
kitridge@bigfoot.com writes:

<< Is not there are the risk of infection to the vegetable matter in the
 bottle if exposed to air? >>

My last time on this nearly off-topic topic.  Botulism (adult) occurs in the 
United States 28 cases (mean or average) per year since 1973.  Botulism 
spores grow into a toxin in an anaerobic environment, meaning sufficient 
water (liquid) and little or no air.  That's why it can grow in the gut of 
infants from honey, raw vegetables, or other 
"adult food."  Putting a layer of grease (butter or any other grease) over 
chiles or other vegetables creates the same anaerobic environment of liquid 
and no air, so these concoctions create a risk, assuming that you wait around 
long enough to let the toxin develop. (Shantihhh, "we make it and eat it.")
Now I understand Cameron's nausea with this topic.  
28 cases of adult botulism a year, mostly from home canning.  Enough.
Yes, it can be deadly, but it is awfully rare.  Why?  Because it takes 
multiple mistakes to give it a foothold (I wonder if little botchies have 
feet?) 
I feel silly posting (from official sources) that air is the enemy of 
botulism only to read a posting asking whether air CAUSES botulism.  As Chuck 
has said twice, air and no water equals no botulism.
Let's get back to growing, cooking, and eating chiles.
Gareth the ChileKnight

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