Risky or Not?

A short podcast about everyday risks from germs

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ChatGPT image description: A six-panel illustration depicts an 1883 kitchen where a woman preserves fresh corn in tin cans. She fills them with water, solders them shut, boils them, releases accumulated gas through a small hole, reseals them, and boils them again. The historical method poses serious botulism risks.

995. Canning Corn in Hand-Soldered Tins

October 19, 2026 by Don Schaffner

Dr. Don and Professor Ben talk about the risks from eating canned corn in hand-soldered tins.

Dr. Don - risky ☣️
Professor Ben - risky ☣️

  • To Can Corn (soldered tins) — Don't Cook That
  • Synergistic Inactivation of Spores of Proteolytic Clostridium botulinum Strains by High Pressure and Heat Is Strain and Product Dependent - PMC
  • heat resistance of the spores of B. botulinus and allied anaerobes. XI | The Journal of Infectious Diseases | Oxford Academic
  • Food Safety Talk 319: I'm Feeling Botchy Today — Food Safety Talk
995-canning-corn-in-hand-soldered-tins
Risky or Not
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October 19, 2026 /Don Schaffner
Canning, Lead, Corn, Low acid canned food, Water bath canning
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