Since most of us want to consume fruits and vegetables outside the seasons, we prefer to make canned foods in traditional ways. But did you know that these unconscious canned food can have fatal consequences?
It is not possible to set the appropriate temperature and time in canned food prepared under home conditions and often evde Clostridum botulinum de is produced in these canned food prepared at home. This bacteria is a resistant microorganism with high resistance to pressure and temperature. Therefore, it may not be possible to destroy it with the house facilities.
This bacterium causes botulism poisoning which is very dangerous and can cause death.
The toxin produced by Clostridium botulinum is the most toxic toxin in the world. This toxin is far more toxic than arsenic, even the DDT, a pesticide.
Poisoning symptoms begin to appear approximately 12-36 hours after ingestion of food containing toxins. The first symptoms are abdominal pain, nausea, vomiting, blurred vision and double vision. Weakness, respiratory failure, difficulty swallowing, impaired speech, inability to open eyelids, reduced eye movements, inability to close mouth, loss of saliva formation, dry mouth, blurred vision, pupil enlargement, reduction in blood pressure and heart rate, skin spotting, sweating disorder, urine Symptoms such as inability to do so, constipation, tongue growth and aggravation, and gliding in the eyes. This poison settles in the human nervous system. Paralysis and subsequent death due to respiratory failure may occur.
In order to eliminate the risk of clostridium botulinum in canned food made in domestic conditions, it is necessary to heat the food according to the species for a certain period of time; botulism toxin in 80 degrees for 10-30 minutes, 100 degrees for 10 minutes by boiling is ineffective. For this reason, canned food made at home must be prepared in pressure pots.
In addition, heat-resistant glass jars should be used for canned food prepared at home, and if plastic packaging is used, it must be ensured that it is approved material. In addition, deformed and rusty covers should not be used with certainty. Covers should be boiled for at least 15-20 minutes and replaced every time. It should also be kept in mind that canned food should be checked before it is consumed. Canned food should not be consumed.
As a result, if you want to make healthy and proper canning, first you should investigate what should be done, then the appropriate process should be considered in the process of canning.
Cans prepared without paying attention to their conditions can cause serious fatal hazards. For this reason, it is appropriate to use canned food companies with quality controls in the industrial sense in order to avoid suspicions.
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