Low-acid vegetables and meats contain too little acidity to prevent the growth of Clostridium botulinumbacteria. Botulism is a deadly form of food poisoning. It is most commonly found in improperly processed home canned vegetables, such as green beans, carrots, beets, and mushrooms, as well as other low-acid foods canned at home, including soups, meats, fish and poultry. Because these bacteria grow only in the absence of air, they are harmless on fresh foods.
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