Remaining Time: 1:59:59
Remaining Time:
Timeout Warning
Your shopping cart will expire in
Redirecting to the homepage...
Extending your session...
An error has occurred,
redirecting to the homepage...

Federal and State Regulations on Selling Pickled Vegetables

Pickling is an ancient method of food preservation dating back to 3rd century BC China. Unfermented pickles are typically put into an airtight jar with acid and flavorings and heated to kill any potential bacteria on the fruit or vegetable that may cause illness or spoilage. After a few days, the pickles are ready for consumption. The biggest concern about pickled foods is Clostridium botulinum. Clostridium botulinum is a microorganism that produces a fatal toxin in anaerobic environments with a pH above 4.6. The toxin causes botulism, a serious paralytic illness that can be fatal and is considered a medical emergency.

Pages / Length: 4
Publication Date: 07/2024
Format
Price
PDF
$0.00




Permanent link for this product: https://store.extension.iastate.edu/product/15967