Dangerous Preserves: How Homemade Pickles Can Threaten Your Life
Many people choose home-made preserves to enjoy the taste of vegetables, berries and fruits in winter, as well as to preserve part of the harvest.
At the same time, the result of consuming preserves and canned goods is hospitalization, and sometimes even death.
To prevent this from happening, you should follow several rules.
First of all, before you put the fruit in jars, disinfect the container from bacteria - believe me, they are definitely there. As a rule, the containers are treated with boiling water several times, after which the products are placed in them and tightly closed, preventing air penetration.
The problem is that even treatment with boiling water is not able to destroy all pathogenic bacteria - some of them happily remain, because the brine and the organic molecules dissolved in it are an ideal nutrient medium for them.
In particular, we are talking about the bacterium Clostridium botulinum, which multiplies well in home-canned food, which is usually associated with insufficient antimicrobial treatment and violation of storage conditions.
Once in the body, the bacteria begin to produce botulinum toxin (Botox), which affects the motor neurons of the anterior horns of the spinal cord, causing muscle paralysis and leading to respiratory failure.
The severity of the disease is determined by the number of bacteria in the body and the toxin they produce.
To ensure safety, it is recommended to heat canned food to a temperature of 100 degrees for 30 minutes.
Particular care should be taken when consuming canned mushrooms – they are difficult to wash off soil particles that may contain Clostridium botulinum spores.
Previously, we talked about how to eat to protect the body from stress.
