Home canned foods.
These are the foods at highest risk for botulism, a serious food poisoning due to the toxin produced in low-acid, airless foods by microorganisms. In our country, the highest number of botulism cases are caused by canned vegetables in oil or in their natural state. Particular attention should be paid to these preserves, because often the presence of the toxin does not alter the odor and flavor characteristics of the food.
However, canned foods that release gas or have bubbles or a bad smell when opened should be discarded.
- Purchase:
- Foods to be used for the preparation of canned goods must be absolutely top quality and must not have mold, dented or rotten parts;
- Storage:
- Foods should absolutely be stored in the refrigerator and only for short periods;
- Foods should not be left exposed to dust or insects;
- Preparation:
- Products should be washed carefully in plenty of water, scrubbing them with clean brushes used only for food;
- Products should be dried with clean cloths and should not be left on worktops, where they may be exposed to dust or insects, either before or after cooking;
- The work surface must always be carefully cleaned before, during and after canning;
- Use small containers (max 300-500 ml) that must be sterilized by boiling them, closed with lids, for at least 10 minutes;
- In jams, the amount of sugar should be at least 50 percent of the weight of the already cleaned fruit;
- In pickled products, the salt must be at least 10 percent of the total weight of the food;
- Vegetables to be preserved in oil or au naturel should be cooked in a pressure stove for at least 3 minutes;
- the proliferation of the microorganism that causes botulism can be reduced by storing produce below 10°C or by adding vinegar to the preserve.
