SlurpingPus comments on The Giant's knife

Microblog Memes

12,124 readers

10,487 active

1,754 users here now

A place to share screenshots of Microblog posts, whether from Mastodon, tumblr, ~~Twitter~~ X, KBin, Threads or elsewhere.

Created as an evolution of White People Twitter and other tweet-capture subreddits.

RULES:

Your post must be a screen capture of a microblog-type post that includes the UI of the site it came from, preferably also including the avatar and username of the original poster. Including relevant comments made to the original post is encouraged.

Your post, included comments, or your title/comment should include some kind of commentary or remark on the subject of the screen capture. Your title must include at least one word relevant to your post.

You are encouraged to provide a link back to the source of your screen capture in the body of your post.

Current politics and news are allowed, but discouraged. There MUST be some kind of human commentary/reaction included (either by the original poster or you). Just news articles or headlines will be deleted.

Doctored posts/images and AI are allowed, but discouraged. You MUST indicate this in your post (even if you didn't originally know). If an image is found to be fabricated or edited in any way and it is not properly labeled, it will be deleted.

Absolutely no NSFL content.

Be nice. Don't take anything personally. Take political debates to the appropriate communities. Take personal disagreements & arguments to private messages.

No advertising, brand promotion, or guerrilla marketing.

RELATED COMMUNITIES:

founded 3 years ago

moderators

[–] SlurpingPus@lemmy.world 2 points 4 weeks ago (1 child)

It's certifiedly anaerobic bacteria:

C. botulinum is an obligate anaerobe, requiring an environment that lacks oxygen. However, C. botulinum tolerates traces of oxygen due to the enzyme superoxide dismutase, which is an important antioxidant defense in nearly all cells exposed to oxygen. C. botulinum is able to produce the neurotoxin only during sporulation, which can happen only in an anaerobic environment.

I've never once seen it said that the toxin is destroyed by exposure to oxygen, and can't find such a claim on Wikipedia. If getting rid of the toxin was as easy as stirring the crap out of food for a few hours, the universally prevailing advice wouldn't be to avoid food in swelled cans like your life depends on it (which it does).

permalink

fedilink

source

parent

hideshow 2 child comments

[–] Buddahriffic@lemmy.world 1 point 4 weeks ago (1 child)

Ok, good to know, thanks for the convo. Probably wouldn't have saved any lives, since I would have assumed the amount of stirring required to get rid of it all wouldn't be worth the effort if it did work like that, but my understanding is better now.

permalink

fedilink

source

parent

hideshow 2 child comments

[–] SlurpingPus@lemmy.world 2 points 4 weeks ago

Btw, regarding

Canned foods lack 02, so a contamination means the toxin builds up over time instead of breaking down quickly, which is how it is so widespread without constantly killing people.

The go-to methods of preventing C. botulinum multiplying in canned foods is pressure-boiling the food at high temperature for a few minutes and adding acid (i.e. vinegar) and/or salt. The first one kills the spores, the latter two kill bacteria emerging from remaining spores. If this doesn't work too well, the bacteria multiply and start producing the toxin and the gases.

There are also the options of dehydrating the food with salt or smoking, or adding lots of sugar. But the former two are mostly done to meat, to my knowledge, and the latter one is just sweets or honey.

permalink

fedilink

source

parent

lemmy:	0.19.20
mlmym (mschae):	26.3.4