{
  "name": "Botulism Canning Safety Checker",
  "short_name": "BCSC",
  "description": "Clostridium botulinumの熱芽胞低減とF0殺菌致死率を計算します。低酸性および酸性缶詰の安全ゾーンを評価します。",
  "start_url": "/ja/utilities/categories/cooking/botulism-canning-safety/",
  "scope": "/ja/utilities/categories/cooking/botulism-canning-safety/",
  "icons": [
    {
      "src": "/images/utilities/botulism-canning-safety.webp",
      "sizes": "512x512",
      "type": "image/webp",
      "purpose": "any"
    }
  ],
  "theme_color": "#0f172a",
  "background_color": "#0f172a",
  "display": "standalone",
  "orientation": "portrait"
}