Comments by "DefaultFlame" (@DefaultFlame) on "Waterjet Channel" channel.

  1. I love your weird tire videos.
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  2.  @williamwheatley1852  Botulism is generally only a risk with improperly performed home canning. Sterilizing everything will kill the bacteria, which is done with commercial canned goods through pasteurization. A damaged can can let in living botulinum bacteria which can then thrive in the (mostly) anaerobic and preservative free conditions of the can. Other preservation techniques, like pickling, salting, or lactofermentation work by inhibiting the growth of botulinum instead of killing it. These bananas (and the apple) were sealed in anaerobic conditions without any form of sterilization or preservation, which is ideal breeding grounds for botulinum, making these taste tests very dangerous. Granted, since they are only ingesting tiny amounts through whatever they don't clear from their mouths by spitting they would probably be fine with only minor symptoms.
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