In article >,
says...
>
> On Thu, 25 Dec 2014 00:27:44 -0800, "Paul M. Cook" >
> wrote:
>
>
> snip
> >>>
> >>> Green beans GROW OUTSIDE in warmer temps than 50 F, they hang on the
> >>> vine for a week or more without going bad; and that's even before
> >>> they've been cooked.
> >>>
> >>> Janet UK
> >>
> >> Yeah and they're on the vine and not processed while growing. Not the
> >> same thing at all!
> >
> >What part of the processing makes them vulnerable to botulin?
> >
> http://pickyourown.org/botulism.htm
> Janet US

which tells you; "Botulism spores are present on most fresh food
surfaces. Because they grow only in the absence of air, they are
harmless on fresh foods."

IOW, you are not going to get botulism from fresh green beans, or
commercially canned or frozen.


JanetUK