Don’t be dying when you say canned!

Canned and pickled preparations are starting. However, attention should be paid to every stage from the purchase of the materials used to the preparation.

One of the most preferred storage conditions in order to consume vegetables and fruits bought in the season in different periods is to make canning. Canning preparations start in the middle of summer and continue until the end. However, it is a great benefit to be careful while canning for health.

 

Wash well, adjust the salt well!

It is necessary to pay attention to hygiene conditions in all stages from the purchase of the materials used in the preparation of canned food to consumption. He points out that the vast majority of severe food poisoning, which is contaminated with canned foods and caused by the toxin of the bacterium called ‘clostridium botulinum’, is caused by home-prepared canned food that is closed without cooking at the appropriate time and temperature.

This poisoning is one of the strongest known poisonings in the world and can cause ailments that can result in death. In order to eliminate the risk in canned food made under home conditions, foods should be subjected to appropriate heat treatment for a certain period of time according to their types. Although botulism toxin can be destroyed by boiling for 10-30 minutes at 80 degrees and 10 minutes at 100 degrees, it can reproduce in foods stored under unsuitable conditions. While doing homemade canning, washing the food thoroughly, ensuring a balanced salt ratio and hygienic conditions will reduce the risk. ”

 

 

The rusty cover can darken your life!

The microbe reproduction feature is high in the lids made of rusty or rusty materials. For this reason, heat-resistant glass containers and stainless lids should be used in canning. Glass jars must be sterilized by boiling for 15-20 minutes before use. Lids should be renewed with every canned food. Turkey poisoning detected 446 botulinum between the years 2015-2017, and accordingly seen 36 deaths backward incelendirg, cover in the majority of cases broken, scratched or be blown canned consumption story is detected, indicating the importance of this issue. Cooking the can at high temperatures after opening prevents possible bacteria and toxins from causing diseases. In our culinary culture, other canned foods are generally cooked and consumed, while canned meat, fish and legumes are consumed raw. The risk of disease is higher in canned food consumed raw than in canned foods. A food storage method used as an alternative to canned food is the drying method. Products such as bell peppers, tomatoes and apricots can also be dried and stored in our country. However, dried foods also have some advantages and disadvantages. By using the sun during drying, the water content in the food is reduced. This process should be done under the right conditions so that the nutrients do not spoil. During the drying process, vitamin C and vitamin A in vegetables and fruits are lost by 30 percent, but their mineral content increases. Kidney patients and diabetic patients, especially dried fruits, should consume desserts.

 

 

She who does not go to the hospital falls into a coma.

While some bacteria cause disease as a result of tissue damage with their direct effects, others do this with the harmful toxins they produce. He says that botulinum poisoning is not the result of ingestion and reproduction of the microbe, but the mixing of a toxin produced by the bacteria into the circulation. The toxin mentioned here is the toxin which is also known as “botox” among the people and causes muscle paralysis by acting on the muscle nerve junction. This temporary paralysis effect of the toxin is utilized in its medical use as well as in aesthetic applications. Botulinum poisoning occurs rapidly and suddenly with neurological complaints after the toxin produced by the bacteria in a canned jar is taken orally. In the affected person, blurred vision, sensitivity to light, progressive loss of muscle strength can progress in a short time, causing a coma. In cases that are suspected and not intervened in time, this picture may result in permanent damage and death in the nervous system. ”

 

 

Do not make the patient vomit!

“The first thing to do about botulinum poisoning is to avoid canned products that are produced under inappropriate conditions or whose spoilage is suspected due to storage conditions. In cases such as nausea, vomiting, abdominal pain, diarrhea, blurred vision, double vision, muscle weakness, respiratory distress that start 12-72 hours after the consumption of canned products, the nearest health center should be consulted and it should be stated that canned food is consumed while telling the complaints to the doctor. As with any type of poisoning, especially patients with neurological findings should be urgently transferred to the hospital, should not be fed orally without a physician’s evaluation, and the patient should not be vomited. The fatal consequences of poisoning are usually due to paralysis of the respiratory muscles of the untreated patient.

 

 

If you are in doubt, do not taste it!

Attention should be paid to the lid of the can. If there is swelling or bulging, this indicates that the bacterium clostridium botulinum is growing and should never be consumed. If the lid is leaking, if there is mold, this can should not even be tasted. When you open the lid, if there is a change in its color, smell, this canned food should not be consumed. As a precaution, you should boil the can you take 10 minutes before eating. By looking at the production date and the expiry date, you should check whether the necessary permits have been obtained. “



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