Timeline for answer to Botulism risk in garlic naan bread? by Hollis Hurlbut
Current License: CC BY-SA 4.0
Post Revisions
9 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jan 23, 2024 at 17:48 | comment | added | myklbykl | Note: spores don't produce toxins directly. They germinate and become vegetative cells and it's those cells that multiply and produce toxins. | |
| Jan 22, 2024 at 10:29 | comment | added | Peter - Reinstate Monica | The spores do not produce the toxin (they don't do anything except waiting inertly for the right conditions to turn into live bacteria again), it's the live bacteria. | |
| Jan 19, 2024 at 14:11 | comment | added | Chris H | @Vaelus some have pretty short shelf lives too | |
| Jan 19, 2024 at 14:06 | comment | added | Vaelus | @ChrisH It seems like you're right; one Manufacturer's FAQ describes the process: "The can with the batter is then cooked in our retorts equipment used for the thermal sterilization of foods, with steam at atmospheric pressure for 3 hours" (emphasis mine). This surprised me, because the bread is indeed not very enjoyable. Interestingly, there are no preservatives at all (aside from salt) listed in its ingredients. | |
| Jan 19, 2024 at 9:08 | comment | added | Borgh | botulinum is also a pretty slow grower in anything but optimal conditions, which is why preserves have a higher risk as it gives the bacteria the time to reproduce to toxic levels. Even under modified atmosphere bread doesn't really last long enough to do so. | |
| Jan 19, 2024 at 6:36 | comment | added | Chris H | @Stephie it doesn't sound like "canned bread" is canned in the preserving sense. The commercial ones rely on chemical preservation. And that makes sense because bread that has reached an internal temperature of over 120C in canning wouldn't be very enjoyable. | |
| Jan 19, 2024 at 5:35 | comment | added | Stephie♦ | For canned bread, you shouldn’t need to worry, because proper canning alone will deal with pretty much anything that can cause spoilage. Whether there are additives for other reasons, is another question. | |
| S Jan 19, 2024 at 1:30 | review | First answers | |||
| Jan 19, 2024 at 3:35 | |||||
| S Jan 19, 2024 at 1:30 | history | answered | Hollis Hurlbut | CC BY-SA 4.0 |