Author Topic: Botulism  (Read 1548 times)

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Offline Raw Matt18

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« on: January 29, 2015, 12:54:43 pm »
I eat plastic closed meat from the store, so if I'm wrong on this someone let me know. So from my research most botulism cases are coming from canned foods because botulism/ the bacteria for it grows in the soil- hence gets on the vegetables and thrives in the air closed container. But wait the bacteria for botulism grows in the soil so how is my meat that is nowhere near soil going to get the bacteria on the meat. I understand botulism favors air closed environments but how could I possibly get it if my meats nowhere near soil?
Ignorance is whats destroying our planet, our health, and our lives.

Offline A_Tribe_Called_Paleo

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Re: Botulism
« Reply #1 on: January 29, 2015, 09:31:11 pm »
Contamination during processing/butchering possibly.

Offline jessica

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Re: Botulism
« Reply #2 on: January 29, 2015, 10:31:26 pm »
i have left my meats in the plastic as well but never leave it sealed all the way.  i also buy large cuts that take a while to get through and prefer to store them in the open air, i find that if they go anaerobic in plastic or a sealed container they start to smell rancid and get slimy.  my storing preference isnt out of fear of botulism, but according to my own sense of taste and smell.   i generally try not to store any thing in plastic as i think the bacteria, enzymes, acids etc in foods might start to break down the plastic and i do not wish to contaminate my food further.


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