Читать книгу Charcuterie For Dummies - Mark LaFay - Страница 41

I learned about botulism at a very young age, grocery shopping with my father. It almost became a game where I would look for the cans that had swollen tops. Those were the ones that you knew were bad. I would then turn them in to the customer service desk and feel like a super hero. Botulism is a pretty serious disease caused by the C. botulinum toxin. This toxin thrives in low- to no-oxygen environments (think vacuum bags, smokers, and the inside of a sausage). You can control it with sodium nitrite and acidification (by lowering the pH).