Jars, cans, vacuum packaging… Here are the steps you need to take to prevent the growth of pathogenic bacteria. invizbk/Getty Images
On Tuesday, September 12, a woman died after eating sardines in a restaurant in Bordeaux. This tragic incident raises the risks associated with canning. A reminder of precautions.
Using home canned food can lead to death. This Tuesday, September 12, twelve cases of botulism were discovered after dining in an establishment in Bordeaux. A woman died after being poisoned after consuming a can of “homemade” sardines contaminated with pathogenic bacteria. Clostridium botulinum, which can develop in certain oxygen-deprived foods. Here are the precautions to take when making home cans and vacuum packaging, according to the recommendations of the Ministry of Agriculture and Food Sovereignty.
What components are involved?
“These bacteria are found in the environment (land, plants, marine or freshwater sediments, etc.) and sometimes in the intestines of animals (pigs, fish, etc.). Since they develop only in the absence of oxygen, vacuum-packed and canned goods are most often infected (most often family canned goods, vegetables, artificial hams, sausages, dry or smoked fish, etc.),” the Ministry’s website details. of agriculture.
Respect the cold chain
The basics. Respect the cold chain to avoid any kind of food poisoning. Compliance with it not only preserves the quality of the product, but also ensures the permanent preservation of food, the cold limits the spread of microorganisms. From transport, to the supermarket, to the fridge, through the plate, the onus is on the consumer to keep the product at the required temperature. Therefore, checking the temperature of your fridge (4°C) and freezer should be automatic. We separate raw from cooked products and remember to disinfect your fridge regularly. It goes without saying that good hygiene is also important. remember to wash your hands and utensils regularly.
Here’s the diet to follow for a healthy brain in the video
” data-script=”https://static.lefigaro.fr/widget-video/short-ttl/video/index.js” >
Sterilize the cans
In addition to respecting the cold chain, it is important to pay close attention to the sterilization of your cans. Actually, bacteria Clostridium botulinum develops only in the absence of oxygen, making vacuum-packed and canned foods more likely to be contaminated.
According to the Quebec government website, for foods with a pH of less than or equal to 4.6, many will prefer boiling water sterilization. Acidic foods such as raspberries, strawberries, tomatoes and apples are naturally protective against bacterial growth. Clostridium botulinum. Watch out for the spores though. A more resistant multicellular formation that requires greater attention for sterilization;
For foods with low acidity (with a pH above 4.6), such as meat, carrots or even peppers, it is necessary to choose sterilization at a temperature of 116°C, which can only be achieved with an autoclave (a device used for sterilization; heat treatment with steam). “It is desirable to use acidic foods and salt (10%) or nitrites (0.15 mg/g),” the Ministry of Agriculture informs again.
Observe
Whether it’s homemade with love or prepared by a professional, it’s important to keep an eye on your canned or vacuum-packed produce before using it. “In case of the slightest doubt, if the product has a different color or an abnormal smell, especially if the can is swollen, then it is better to throw the product away without consuming it,” finally advises the Ministry of Agriculture and Food Sovereignty.
Source: Le Figaro
