Canned Foods at Home Attention!

CANADIAN FOODS WITH DISABILITIES KILL IN THE WORD

Canned and pickled preparations begin. However, each step must be taken into account until the materials used are ready for purchase.

One of the most favorite storage conditions for eating vegetables and fruits in season is canning. Canned preparations start in the middle of summer and last until the end. But there is a great benefit to paying attention to canning for health. Medical Park of Bahcesehir University Specialist in Internal Medicine of Göztepe Hospital Complex Dr. Ferhat Çetin and dietitian Arzu Yamanel have warned that bacteria "Clostridium botulinum", which are mainly contaminated with food in a box, cause illness and even death.

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hygienic conditions should be taken into account at all stages until consumption. Dietician Arzu Yamanel notes that the vast majority of serious food poisoning caused by Clostridium botulinum toxin, contaminated by canned foods, comes from home-made cans that are closed at the right time and not cooked at temperatures [19659006]. This poisoning is one of the most powerful poisonings known in the world and can result in death. Food should be subjected to appropriate heat treatment for a while to eliminate the risk of cancer in domestic conditions. Boil for 10-30 minutes at 80 ° C and 10 minutes at 100 ° C Although it can be destroyed, it can regenerate in foods that are stored under inadequate conditions. By making homemade preserves, a thorough washing of foods, reducing the risk of balanced salt and hygiene, will reduce the risk.

"Microbial growth is high in plugs made of rusted or rust-resistant materials, so heat-resistant glass containers and stainless steel covers should be used in Canned glass.Before use, the glass jars must be sterilized by boiling them for 15 to 20 minutes.The caps must be renewed in every canning structure.Poisoning detected 446 botulic between 2015-2017 years in Turkey and in the incelendirg back 36 deaths related to the sight, the cover in most cases, broken, scratched or be blown history of canned consumption is detected, which indicates the importance of this issue.It prevents the bacteria and the possible toxins to be sick in the process of cooking at high temperature after opening the cortex.While other canvases are genera Cooked and consumed in our culinary culture, canned meat, fish and legumes are eaten raw. The risk of disease is higher in cooked canned foods than in cooked foods. An alternative method of preserving food is the drying method. Products like stuffed peppers, tomatoes, apricots can also be dried and stored in our country. However, dried foods have certain advantages and disadvantages. The rate of water in the diet is reduced by using the sun during drying. This process must be done in the right conditions to prevent food spoilage. During the drying process, vitamin C in fruits and vegetables is largely gone, vitamin A is lost by 30 percent, but the mineral content increases.

Some doctors do not go to hospital …

While some bacteria make the disease due to tissue damage due to direct effects, others do it with harmful toxins that they produce. Dr. Ferhat Çetin, an expert in internal medicine at the hospital complex, says botulinum intoxication has emerged as a consequence of circulatory interference with a toxin produced by the bacterin rather than as a consequence of the bacterin. ingestion and recruitment of microbes into the body. also known as "botox" between the muscles of the nerve junction, leading to muscle paralysis leading to the toxin itself. For medical purposes such as cosmetic applications, this temporary paralysis of the toxin is also used. Botilinum poisoning occurs quickly and suddenly with neurological disorders following the ingestion of the toxin produced by the bacteria in the canned jar. Blurred vision, sensitivity to light, progressive loss of muscle power in the affected person can cause coma in a short time.

"The first thing to do about botulinum intoxication is that it is produced under inappropriate conditions or because of the deterioration due to conditions of concealment, stay away from suspected canned products, nausea, vomiting, abdominal pain, diarrhea, blurred vision, double vision, muscle weakness, respiratory distress starting 12 to 72 hours after consumption. can be indicated that the nearest health center should be used and the food preserved As with all forms of intoxication, patients with neurological signs should be transferred urgently to the health center. hospital, not to be fed orally without evaluation by a doctor and patients should not receive vomiting.The fatal consequences of poisoning are usually due to paralysis of the respiratory muscles of the untreated patient. "