[Sca-cooks] Preserved Foods

[jenne at fiedlerfamily.net]

> > If the air is excluded, preserved items should last indefinitely.
> >
> Could someone with a biology/medical background explain about anaerobic
> bacteria and the dangers there of?

I'm not that person but just for the record, the most famousanaerobic
bacteria, botullism, have to be killed or stopped when you are preserving
the food; if you don't, it doesn't matter how long you store the stuff,
even one day can be enough to produce nasty toxins.

-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
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