Tractorhash

Tractorhash t1_ja15mn1 wrote

Well drying it out first is a good step. Botulism needs a certain moisture content. Sun dried vegetables also benefit from UV sterilization. And the sun is really good at that. Either way I believe if done the proper way it's fine, but you need to make absolutely sure that the water content in the zucchini is below the range since you don't have any acid.

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Tractorhash t1_j9vf0re wrote

Nope. I wouldn't touch it personally. The best way to dehydrate zucchini is by air or freeze drying. The key is you are doing this in a low ph low moisture hi oxygen environment.what you did was provide an initial environment of low ph low oxygen high moisture from the zucchini.... So no I would throw it out. It's zucchini and your health is worth more than 67 cents a pound.

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Tractorhash t1_j9rkxde wrote

The thing you must watch out for is low oxygen low acid environments. When stuff goes bad in an oxygen rich environment.... You know it's off. But botulism has no smell or taste. And it is the toxin that kills you not the actual bacteria so cooking the food that's been contaminated won't remove the toxins.

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Tractorhash t1_itlfnrv wrote

This probably has to do with supply chain issues. Stores wil place other products on shelves that they are not able to fill up. Why did they choose pepperoni? I don't know, but as a father the wife is always sending me for kids medicine so I appreciate the thought.

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