Pay attention to these things when preserving your food!

Stating that it is not safe to make canned food at home, experts warn that poisoning that causes paralysis and even it can cause death if production is not made in accordance with the technique.

Underlining that every step is important, from the quality of the food and equipment used to its cleanliness, from the way it is filled to the storage conditions, Food Engineer Selen Akbulut stated that "Canned food can be considered in the category of the riskiest products in terms of food microbiology." Pointing out that it is essential to destroy the canned food that has been bombed and vacuumed without even tasting it. Instructor Selen Akbulut stated that "When you open the jar, if situations such as foaming and overflow are observed, if there is a significant change in taste and smell, it should definitely be destroyed before consumption. Furthermore, the risk of poisoning in canned storage is much higher than tomato sauces since seasonal vegetables such as green beans and okra have a high pH value."

Üsküdar University Vocational School of Health Services Food Technologies Program Instructor Selen Akbulut made statements about the safety of canned food made in almost every home today.

Pay attention to these when preparing your food!

Stating that it is not very safe to be canned at home due to food safety, Food Engineer Selen Akbulut warned that "If production is not carried out in accordance with the technique, it is possible to create a very risky product that causes paralysis and even death."

Pointing out that there are points to be considered when preparing canned food, Food Engineer Selen Akbulut explained these issues as follows:

"It is very important to use a good quality raw material. An effective washing is required to remove the necessary sorting/classification and dirt on it. All tools and equipment used should be washed with hot water. A new lid should be used for all canned food. Since a used lid cannot provide vacuum again, we create a risky product. The inside of the jars should also be sterilized with boiling water. The prepared canned material should be filled into the jar with hot filling, and it should be tightly closed. It is important to consume the can after it is opened. Therefore, single-serving jars can be preferred, and it should be not large. Canned food should be stored in a cool and dry place away from direct sunlight."

Canned poisoning can result in paralysis and even death

Underlining that canned food can be considered in the category of the riskiest products in terms of food microbiology, Food Engineer Selen Akbulut explained how canned food and similar products cause poisoning as follows:

"The microorganism that poses a risk in canned food is a pathogen known as 'Clostridium botulinum', which has an absolute anerobic character (develops only in an oxygen-free environment) and causes intoxication (poisoning by creating toxins). This microorganism synthesizes its toxin, which is a neurotoxin, when suitable environmental conditions are provided. It occurs between 18-36 hours after consumption of the toxinous food.

Early signs of poisoning can be seen as weakness, being light-headed and dizziness. Blurred vision and double vision, dry mouth, difficulty in speaking and swallowing, decreased heartbeat, low blood pressure, difficulty breathing, nausea, vomiting and constipation are among the general symptoms. Even very low grams of this toxin can result in paralysis and death in people."

Some vegetables may not be suitable for canned foods

Pointing out that the lid should be closed according to the 3 forward and 1 backward technique with hot filling while canning, Food Engineer Selen Akbulut said that "With this technique, full clamping and the desired vacuum will be achieved. Moreover, it is essential for food safety and consumer health to destroy canned food that has been dished and vacuumed without even tasting it."

Stating that it is also necessary to check whether the gears at the canning jars are intact, Food Engineer Selen Akbulut concluded her remarks as follows:

"If there is damage to the gears, those jars should never be used. We must definitely apply a filling limit. We should not fill the jars to the brim. There should be at least 1 finger distance between the product and the lid. Especially, using zero lids and zero jars is the most sensitive point to be considered in canned production. There should be no bumps on the lid, and the lid should fit tightly in the jar. A pH value of 4.5 is critical in canning. For this reason, adding approximately 1 teaspoon of lemon juice to a medium-sized jar to tomato sauces, which are the most canned in our country, will help to provide the desired acidity.

If there is a bump on the lids of the canned food, if there is a foaming and overflow when you open the jar, if there is a significant change in taste and smell, it should definitely be destroyed without consumption. Apart from that, I do not find it appropriate to canned seasonal vegetables such as green beans and okra, which I have come across on social media recently. Since these vegetables have a high pH value, the risk of poisoning in canned storage is much, much higher than tomato sauces. It is a more convenient method in terms of food safety to store these vegetables in the freezer, not as canned.

If all these issues are taken care of sensitively, 2 years of resistance is provided at room temperature."

 

Üsküdar News Agency (ÜNA)