Art Teixeira, Sergio Almonacid,

Ricardo Simpson

Those of us old enough to remember will recall the frightening episodes of botulism in the United States from consumption of improperly processed canned foods during the 1960s and early ‘70s. Particularly frightening was the fact that many cases were traced to the consumption of commercial products manufactured by reputable firms, in which the consuming public had placed its trust.

Among the products implicated at that time were canned vichyssoise soup from New Jersey, canned mushrooms from Penns…

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