Editing Botulinum toxin (section)

===Food canning===
{{more citations needed section|date=August 2018}}

Over the next three decades, 1895–1925, as food canning was approaching a billion-dollar-a-year industry, botulism was becoming a public health hazard. [[Karl Friedrich Meyer]], a Swiss-American veterinary scientist, created a center at the Hooper Foundation in San Francisco, where he developed techniques for growing the organism and extracting the toxin, and conversely, for preventing organism growth and toxin production, and inactivating the toxin by heating. The California canning industry was thereby preserved.<ref>{{cite web |date=24 June 2022 |title=Home Canning and Botulism |url=https://www.cdc.gov/foodsafety/communication/home-canning-and-botulism.html |access-date=3 August 2022 |archive-date=2 August 2022 |archive-url=https://web.archive.org/web/20220802021326/https://www.cdc.gov/foodsafety/communication/home-canning-and-botulism.html |url-status=live }}</ref>