Food safety management is constantly evolving—just when we feel we have it under control, something else crops up to alter the equation. A bit over 100 years ago, the canning industry thought that it understood how to properly can food safely. Botulism outbreaks attributed to black olives changed that and lead to the development of canning as a science thanks to persons like Dr. Karl Meyer and Dr. C. Olin Ball. The botulism outbreaks attributed to vichyssoise in 1971 lead to the establishment of low-acid canned food regulations in the United States. These regulations were based on those that were already in place in California.
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