Ali Manavoğlu, Head of the Antalya Branch of the Chamber of Food Engineers, said that the microbiological growth that may occur due to an error in canning preparation affects health negatively and may result in death. Explaining what needs to be considered while preparing canned food, Manavoğlu said, “The product we will use must be sterile. The jar should be sterilized by boiling its lid in boiling water for a certain period of time. We should not use the lid of the jar a second time. If there is rust or contamination on the lid, bacterial growth occurs.”
‘It should be boiled at 80 degrees between 10 and 30 minutes’
Emphasizing that acidic foods such as tomatoes, eggplants, peppers and fruits should be preferred in canning, Manavoğlu said:
“If the canned product is not an acidic product, such as beans, its acidity is increased by adding vinegar and lemon to it. Tomato canned food is prepared frequently. Adjusting the salt balance well prevents bacterial growth. After putting the prepared food in the jar, it is boiled at about 80 degrees, between 10 and 30 minutes, and kept in canned food. “We prevent bacterial growth. Clostridium botulinum bacteria may occur in containers that are not sterilized during preparation and in cans that are not kept in a suitable environment. Housewives should pay attention to the temperature application and duration.”
IF THE COVER IS SWELLING, DO NOT CONSUME CANNED
Recommending that the prepared can be checked before consuming, Manavoğlu said, “If there is a swollen lid before consuming it in the winter months, we must separate the can. It can cause poisoning. Clostridium botulinum bacteria can cause paralysis and death in humans. If such symptoms occur after consumption, it is necessary to go to the hospital,” he said.
‘CAN RESULT IN DEATH’ WARNING
Ali Manavoğlu reminded that in previous years, 4 people from the same family in Adana lost their lives after eating menemen made with canned tomatoes. Manavoğlu, who wanted to pay attention to hygiene and heat treatment during the preparation stage, stated that if symptoms are seen after consuming canned food, the person should be taken to treatment as soon as possible without vomiting. Manavoğlu added that the diagnosis may be delayed after vomiting.
(DHA)