How JustAnswer Works:
  • Ask an Expert
    Experts are full of valuable knowledge and are ready to help with any question. Credentials confirmed by a Fortune 500 verification firm.
  • Get a Professional Answer
    Via email, text message, or notification as you wait on our site.
    Ask follow up questions if you need to.
  • 100% Satisfaction Guarantee
    Rate the answer you receive.
Ask Dr Basu Your Own Question
Dr Basu
Dr Basu, Experienced Specialist
Category: Medical
Satisfied Customers: 28464
Experience:  MD
23744323
Type Your Medical Question Here...
Dr Basu is online now
A new question is answered every 9 seconds

I have been making antipasto yrs ,pressure canning and

Customer Question

I have been making antipasto for 40 yrs ,pressure canning and freezing it. Now the media is frightening me into thinking I could poison someone. Is it safe to freeze the whole batch with tuna and canned shrimp in it? The tuna and shrimp are already canned and I use vinegar for acidity. I also add olives. Never has anyone even had an upset tummy from it. My sons ate it from the time they were very young. I have had lots of cooking experience and training.
Submitted: 1 year ago.
Category: Medical
Expert:  Dr Basu replied 1 year ago.

Hi there,
This is Dr Basu, experienced Internal Medicine Specialist.
I am here to address your concerns and provide great service.

Canning and freezing should prevent any bacterial contamination completely.

Vinegar also may prevent bacterial growth.

How do you prepare the anti pasto?

If the process is done with good precautions then no need for concern.
Best wishes,
It was my pleasure to help you today.
If I have answered all your questions, Please rate my response Excellent (click on the 5th star).
Please bookmark my profile for fast, reliable and authentic answers!
This is the link to my profile:
http://www.justanswer.com/medical/expert-mysticdoc/