E857 - Water Bathed Canned Turkey Noodle Soup

Dr. Don and Professor Ben talk about the risks of turkey noodle soup that's been boiling water bath canning for 2 hours.

Dr. Don - risky ☣️
Professor Ben - risky ☣️

Canning - National Center for Home Food Preservation Ball® Blue Book Guide to Preserving 38th Edition, Recipe Book | Ball Iowa State Factsheet, Botulism Heat-Resistance Studies on Spores of Putrefactive Anaerobes in Relation to Determination of Safe Processes for Canned Foods, 1938. In Memoriam Terence Roberts (4 October 2024) – ICMSF | International Commission on Microbiological Specifications for Foods