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doc12968 canned-food-preparedness-feb-2024.pdf
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Page 1
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"embedded_text": "COOPERATIVE\nFACT SHEET\nEXTENSION UNIVERSITY\nKENTUCKY STATE\nKSU EXTENSION CONNECTIONS"
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"text": "Information about the Kentucky State University Cooperative Extension Program\n2024"
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"text": "Seasonal CRD Preparedness Tips\nFebruary: Canned Food Preparedness",
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"text": "February is National Canned Food Safety month. NIFA provides funding to the Supplemental Nutrition Education Program - Education (SNAP-ED) and Expanded Food and Nutrition Education Program (EFNEP). It is important to understand food safety when winter storms are likely. See the information below regarding canned food safety and the federally funded programs aimed at helping families obtain nutritional foods."
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"text": "A rare but serious illness caused by a toxin that attacks the body's nerves. This can be caused from consuming cans that are spoiled and/or improperly stored.",
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"text": "Use the Correct Equipment",
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"text": "Use USDA's proper canning techniques when canning fruits/vegetables.",
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"text": "Low-acid foods are the most common sources of botulism in home canning."
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"text": "Signs of contamination: the container is leaking, bulging, swollen, damaged, cracked, or spurs liquid/foam when opened; the food is discolored, moldy, or smells bad.",
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"text": "Do not use a boiling water canner for low-acid foods. It will not protect against botulism."
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"text": "Symptoms: difficulty breathing, muscle paralysis, and even death.",
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"text": "- https://www.nifa.usda.gov/about-nifa/blogs/national-canned-food-month - https://www.cdc.gov/foodsafety/communication/home-canning-and-botulism.html"
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