Danger of Botulism in Homemade Canned Foods: Vital Warnings from Experts

Home-canned foods prepared as part of autumn preparations carry serious health risks when not prepared with correct techniques. Experts state that botulism poisoning, caused by the Clostridium botulinum bacterium, cannot be noticed because the taste or smell of the foods does not change, and it can lead to fatal consequences by causing respiratory failure.

Invisible Deadly Danger

The Clostridium botulinum bacterium can rapidly multiply in tightly sealed jars because it favors oxygen-free environments. Experts emphasize that the toxin produced by this bacterium does not lead to any changes in the taste, smell, or appearance of the food, making it impossible to detect the poisoning.

Use of Pressure Cooker is Essential

Boiling low-acid foods in a regular pot during canning is not sufficient to destroy the bacterial spores. Stating that a temperature of at least 121 degrees is required for the spores to die, experts express that this temperature can only be reached with a pressure cooker.

5 Rules for Safe Canning

It is of vital importance not to use old lids in canning, to add acid to tomato sauces, and to let the jars cool down without turning them upside down. Furthermore, it is stated that jars with swollen or bulging lids must definitely not be consumed.

Cooked Meals Should Not Be Canned

A warning is issued that the method spreading widely on social media of putting cooked meals into jars while hot and turning them upside down creates a false sense of security. Experts remind that cooked meals should be stored in the refrigerator and should not be canned.

Symptoms and Intervention

Botulism poisoning begins 12-36 hours after consumption with symptoms such as double vision, dry mouth, and difficulty swallowing. This condition, which leads to muscle paralysis and respiratory arrest in advanced stages, requires urgent medical intervention and antitoxin treatment.