Canned food: how to prepare them safely, keeping Botox away

When it comes to canned food it is important to know how to prepare them safely, avoiding the risk of Botox

He is about to end up run over, his mother saves him

Summer, time to conserve. Abundant and varied seasonal fruit and vegetables but also a little more free time entice us to stock up and enjoy these flavors even during the winter months. But you have to be careful, the botulinum danger is around the corner.

Homemade things are tastier and healthier, we can choose the best ingredients to prepare them and be sure of the quality of what we eat. It matters though, when it comes to canned food (tomato sauce, vegetables in oil or vinegar, etc.) know how to do a prepare them safely, avoiding the botulinum risk.

A threat called Botox

We absolutely cannot minimize or neglect the safety aspect in the kitchen. The Clostridium botulinum it's a very dangerous bacterium which can contaminate food through a toxin which, if ingested, can even cause death. Industrial foods do not present this risk while home made canned foods can be subject to the presence of Botox.

Symptoms usually appear a few hours to over a week after consuming the contaminated food (6 hours 15 days). Obviously, the earlier the symptoms appear, the more severe the disease will be. Symptoms are of various types, but the most common, according to the Istituto Superiore di Sanità are:

blurring and double vision
dilation of the pupils
difficulty keeping the eyelids open
difficulty in articulating the word
difficulty swallowing
dry mouth and mouth
constipation.

In the most severe forms there is respiratory failure which can have a fatal outcome due to blockage of nerve conduction to the muscles responsible for breathing. The characteristic symptomatology of botulism has a symmetrical progression (affects both the right and left hemisphere of the body) and descending (from the head, to the neck, to the chest, up to paralysis of the limbs) and manifests itself with a flaccid paralysis. 'ISS.

However, if diagnosed in time, the disease can completely resolve. In any case, prevention comes first. We then asked the food technologist, Maria Chiara Venturini, some tips to better prepare canned food.

How to prepare preserves safely

Let's start with hygiene that you should never neglect, much less in the kitchen, so be careful to wash your hands before touching food, use equipment in good condition, change sponges and cloths often.

Below is the video with Maria Chiara Venturini's advice to prepare preserves safely: