On Thu, 25 Dec 2014 16:40:03 -0800, "Julie Bove"
> wrote:

>
>"Janet" > wrote in message
et...
>> 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.
>
>The article I read said that you can get from commercially canned which is
>why you shouldn't use dented cans. Also mentioned baked potatoes wrapped in
>foil and not kept hot or cold.

Yes, yes, Julie. Please stick to the subject and don't try to divert
us with other stuff. Stick to green beans and follow through.
Janet US