Billions of lightyears from home, you take what you can get (files.catbox.moe)

submitted 4 days ago by [email protected] to c/[email protected]

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[-] [email protected] 20 points 4 days ago

In case of apocalypse:

The date doesn't matter. What matters is the can.

Push the sides and the can flexes: it's compromised and will go bad soon, likely already bad.

Top/bottom of can is bulged: shit ton of botulism.

If the can looks/feels like what they did in the before-fore times: safe to eat.

[-] [email protected] 6 points 3 days ago

I would like to subscribe for more can facts

[-] [email protected] 5 points 3 days ago

On old style can openers, there's often a pointy triangle part. You can use that to make a tiny hole in the top of the can, drain the fluid, and even fill it up with water and shake to rinse off something like canned vegetables.

One of the worst things health wise about canned food is the metric shit ton of sodium, so this is a huge help for long term survival.

Except in nuclear apocalypses...

Then you want all the iodized salt you can get. The iodized part mean iodine has been added. Iodine is important because a gland in you neck uses it to make hormones or some shit we need. And humans just don't get enough.

During a nuclear explosion some of the radioactive fallout is a radioactive isotype of iodine, so if your body needs iodine, it's dumbass takes all this radioactive iodine and stores it right there by your head.

So when there's a nuclear explosion, immediately eat as much salt as possible so you're body doesn't fuck you over.

[-] [email protected] 5 points 4 days ago

got to taste better than those "potatoes" they found.

[-] [email protected] 5 points 4 days ago

Supposedly sustaining an internal temp of 85c for more than 5 minutes will remove biological contaminants.

That's easily achieved by running a rolling boil.

Not sure what to do for heavy metals in the cans.

[-] [email protected] 8 points 4 days ago

This kills the bacteria that makes the botulism.

The poop of the bacteria is what’s incredibly dangerous, and heating it just means you’re eating hot botulism.

You still die, just with warm bacteria poop in your belly.

[-] [email protected] 7 points 3 days ago

That's what I thought, but I looked into it before I posted.

https://health.alaska.gov/dph/Epi/id/SiteAssets/Pages/Botulism/BotulismFactSheet.pdf

https://www.cdc.gov/botulism/prevention/home-canned-foods.html

https://www.fsis.usda.gov/sites/default/files/media_file/2021-02/Clostridium_botulinum.pdf

I had another source, but couldn't find it.

Also, pretty sure I would not eat something I know was contaminated. It's a deadly fatal toxin and it will kill you.

[-] [email protected] 4 points 3 days ago* (last edited 3 days ago)

The botulinum toxin is heat sensitive and easily destroyed by boiling temps. As long as you properly cook it, you’ll be fine. From botulism.

Other stuff maybe, but what you said about botulinum toxin specifically is definitely 100% wrong.

This is from Wikipedia, so like this isn’t some obscure knowledge or whatever. It’s suuuuper common info for home canners.

The toxin, though not the spores, is destroyed by heating it to more than 85 °C (185 °F) for longer than five minutes. The clostridial spores can be destroyed in the autoclave with moist heat (120°C/ 250°F for at least 15 minutes) or dry heat (160°C for 2 hours) or by irradiation. The spores of group I strains are inactivated by heating at 121°C (250°F) for 3 minutes during commercial canning. Spores of group II strains are less heat-resistant, and they are often damaged by 90°C (194°F) for 10 minutes, 85°C for 52 minutes, or 80°C for 270 minutes; however, these treatments may not be sufficient in some foods.

[-] [email protected] 3 points 3 days ago

It will keep you a-live!

this post was submitted on 03 Jul 2024

66 points (94.6% liked)

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