Home-canned low-acid foods,such as beans and corn,may be contaminated with Clostridium botulinum,a bacterium that produces a dangerous toxin.To destroy the toxin,the food should be

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The best way to destroy the botulism toxin in home-canned low-acid foods is to boil the food for at least 10 minutes before eating or tasting. This will kill any bacteria or spores that may have produced the toxin, making the food safe to eat. Freezing, microwaving, or chilling the food will not necessarily destroy the toxin and should not be relied upon to make the food safe to eat.

Home-Canned Low-Acid Foods,such as Beans and Corn,may Be Contaminated with Clostridium