Calder speaks to BDN about dangers of older food preservation techniques
The Bangor Daily News interviewed Beth Calder, University of Maine Cooperative Extension food safety specialist, for an article about the dangers of certain outdated food preservation techniques, like water glassing eggs, canning better and animal feed fermentation. “With more research we are seeing a lot of these [older] methods are not safe practices. In both the short and long term they can actually make people quite sick,” Calder said.