/macdonald/taxonomy/term/1290/all en /macdonald/channels/news/canning-home-brush-your-science-avoid-dangerous-pathogens-268685 <p>The list of “bad things” could range from gross but harmless spoilage to dangerous pathogens such as <em>Clostridium botulinum</em>. In the case of botulism, it’s the toxin produced from the bacteria that is harmful, not the bacteria itself, says <strong>Brigitte Cadieux</strong>, a postdoctoral fellow in ���ϲ����� University’s Department of Food Science and Agricultural Chemistry.</p> <p>Read more in the <a href="https://www.theglobeandmail.com/life/food-and-wine/canning-at-home-brush-up-on-your-science-to-avoid-dangerous-pathogens/article35368465/" target="_blank">Globe and Mail</a></p> Mon, 04 Nov 2024 20:11:41 +0000 megan.liley@mcgill.ca 6851 at /macdonald