[ad_1]
One of the most preferred storage conditions for the consumption of vegetables and seasonal fruits is the manufacture of canned goods. 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. Specialist in Internal Medicine Ferhat Cetin and dietitian Arzu Yamanel have warned that the bacteria 'clostridium botulinum', which are mainly contaminated with canned foods, cause felps and even deaths.
Adjust the well for good washing
In the preparation of canned food, hygiene conditions must be respected. Dietician Arzu Yamanel notes that the vast majority of serious food poisoning caused by the toxin of Clostridium botulinum bacteria, which is mainly transmitted by canned foods, comes from home-made preserves, closed at the appropriate time and without temperature cooking.
Yamanel made the following important observations: "This poisoning is one of the most powerful poisonings known in the world and can result in death." To eliminate the risk of canning in the domestic conditions, appropriate heat treatment should be applied for a certain time. 10 to 30 minutes and 100 minutes to boiling for 10 minutes, although it can be destroyed, it can regenerate in stored foods under inadequate conditions. When washing canned foods, careful rinsing, balanced salt content and hygienic conditions will reduce the risk.
Beware of rusted lids
"It is very resistant to microbes in rusted or rustproof materials. Heat-resistant glass lids and stainless steel lids should be used for canning. each fixed structure must be reformed. 446 botulinum poisoning detected between 2015-2017 years in Turkey and 36 observed deaths back incelendirg as a result, the cover damaged in most cases, scratched or be blown history of canned consumption is detected, which indicates the This issue's importance has opened the preserve In our culinary culture, other canvases are usually cooked and eaten while raw meat, fish and legumes are eaten raw. The risk of disease in canned foods is higher than that of cooked foods. 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 bacteria enter coma without going to the hospital
While some bacteria cause disease as a result of tissue damage due to direct effects, others make it with harmful toxins that they produce. Dr. Ferhat Çetin, an expert in internal medicine, says that botulinum poisoning has been the result of a circulating mixture of toxin produced by bacterin, but not the result of taking and recycling the microbial body. also known as the junction of the muscle nerve, causing the effect of muscle paralysis is the toxin itself. For medical purposes such as cosmetic applications, this temporary paralysis of the toxin is also used. Botilinum poisoning occurs rapidly and suddenly with neurological disorders following oral intake 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 botulism poisoning is that it is produced under inadequate conditions or that it is suspected of deteriorating due to the conditions of concealment .
In the case of untreated cases, stay away from the products. In cases of nausea, vomiting, abdominal pain, diarrhea, blurred vision, double vision, muscle weakness, respiratory distress that begins 12 to 72 hours after eating canned foods, the nearest health center should be used and food preserved . As with all forms of intoxication, patients with neurological signs should be transferred urgently to the hospital, not to be fed orally without evaluation by a physician and patients should not receive vomiting.
Do not taste it if you suspect it!
Dietitian Arzu Yamanel explained what should be careful to prevent box poisoning: "The conservatory cauldron should be noted.If there is swelling or swelling, it indicates that Clostridium botulinum is a bacterium and should never be consumed.If the cover is leaking, it is mold, it should absolutely not taste it.If you open the cover, in color, feel, s there is a change in this canned food should not be consumed.You should boil 10 minutes before eating the canned food you took as a precaution.You should check the production date to see if the permits have been obtained by looking at the last consumption date. "
[ad_2]
Source link
