Although it is not possible to adjust the appropriate temperature and time in cans prepared under home conditions, there is often the possibility of breeding Clostridum botulinum in these cans prepared at home. This bacterium is a resistant microorganism with high resistance to pressure and temperature.
This bacterium causes a toxin-type poisoning called botulism, which is very dangerous and can lead to death. The toxin produced by "Clostridium botulin" is the most toxic toxin in the world.
Symptoms of poisoning begin to appear approximately 12-36 hours after ingestion of foods containing toxins. Depending on the type and amount of toxin ingested, the person's resistance and food, this period may vary, and may take up to 7-8 days.
The first symptoms are abdominal pain, nausea, vomiting, blurred vision and double vision. Symptoms such as weakness, respiratory failure, difficulty in swallowing, impaired speech, inability to open the eyelids, decrease in eye movements, inability to close the mouth, loss of saliva formation, dry mouth, blurred vision, pupil dilation occur.
In order to eliminate the risk of "Clostridium botulinum" in canned food made under home conditions, it is necessary to subject the foods to an appropriate heat treatment for a certain period of time, depending on their type.
Botulism toxin is inactivated by boiling for 10-30 minutes at 80 degrees and 10 minutes at 100 degrees. However, since the heat-resistant spores they have developed are destroyed at 116 degrees, re-growth may occur in foods stored in unsuitable conditions. For this reason, home canned food must be prepared in pressure cookers.
Apart from this, heat-resistant glass jars should be used for canned food prepared at home. In addition, deformed and rusty covers should never be used. Covers should be boiled for at least 15-20 minutes and renewed after each use.
Additionaly, it should not be forgotten that canned food should be checked before consumption. It is also very important not to consume canned food with a bulging top.
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