Botulism: Home Canning Enemy #1
Home Food Preservation Series #1 - Jan 2026
Speaker: Dr. Scott Whiteside, Food Systems and Safety Program Team, Food, Nutrition & Packaging Sciences Department, Clemson University
This webinar, recorded on 1/30/2026, focuses on botulism risks associated with home canning and reinforces research-based practices critical for preventing Clostridium botulinum in low-acid foods.