Current Food Safety Issues
Vacuum packaging, preserving foods in oil, canning
breads and cakes.
Vacuum Packaging
Some pathogenic (illness-causing) bacteria such as Clostridium botulinum grow in low-oxygen environments and reproduce well in vacuum-packaged foods. Do not store vacuum packaged moist foods at room temperature. Vacuum packaged foods need to be stored in the refrigerator or the freezer to remain safe.
National Center for Home Food Preservation
Preserving Foods in Oil
Garlic, vegetable or herb in oil mixtures may support the growth of C. botulinum bacteria. At least three outbreaks of botulism associated with garlic-in-oil mixtures have been reported in North America. For safety reasons, they should be made fresh. Leftovers should be frozen, refrigerated for use within 10 days, or discarded. Do not store at room temperature. Peeled garlic cloves may be submerged in oil and stored in the freezer for several months.
University of California - Davis
Colorado State University
General Canning
This information has been reviewed and adapted for use in South Carolina by P.H. Schmutz, HGIC Information Specialist, and E.H. Hoyle, Extension Food Safety Specialist, Clemson University. (New 02/01.)
These are some methods that have been determined to be unsafe and are NOT recommended, including steam canners, solar canning, oven canning, open kettle canning, microwave processing, and dishwashing processing.
Utah State University
Elizabeth L. Andress, PhD.
Canning Breads and Cakes
Canning breads or cakes is NOT recommended. These products may support the growth of Clostridium botulinum which produces deadly botulism toxin.
The Science and Food Technology of Food Preservation
Preventing botulism
Water Activity of Foods
Water activity refers to the availability of water in a food or beverage and represents the amount of water that is available to microorganisms. Pure water has an aw of 1.00.
