Home Nutrition risky foods and signs you shouldn't eat them

risky foods and signs you shouldn't eat them

0
risky foods and signs you shouldn't eat them

Tapenade, vegetables… After severe cases of botulism in Bordeaux, reminder of the foods most often involved in outbreaks of food botulism.

Food botulism is a rare but potentially fatal disease. It is a poisoning caused by ingestion of botulinum toxins (Clostridium botulinum) present in contaminated food. Because botulinum toxin is highly toxic, only a small dose is needed to become infected. These toxins contaminate food that have not been properly sterilized and in which bacteria survive, multiply and produce these toxins. Botulism toxin growing due to lack of oxygen. In most cases this is the case vacuum-packed and canned foodsin particular, the “homemade” pots. Botulinum toxin does not grow in acidic conditions if the pH is less than 4.6. Moreover, it is toxin destroyed by cooking food. As a reminder, botulism is not contagious is not transferred from one individual to another. As remembered by Handles .THE foods most often involved in outbreaks of botulism are:

  • mortadella, salted and dried raw ham, artisanal meats (sausage, pâté)
  • salted and dried fish, fish marinades, packaged under a vacuum
  • homemade canned fish (sardine, tuna)
  • homemade canned vegetables (asparagus, green beans, carrots, peppersGreek olives, pumpkin, tapenadeetc.)
  • artisanal cured meat made from beef

More rarely:

  • industrial canned fish (sardine, tuna)
  • industrial preserves such as sauces (bolognese, etc.)
  • Honey is the only food known to transmit it infant botulism

If in doubt, the product has a different color, give it a abnormal odor or if the can is damaged Or swollen, it is best not to consume the product and throw it away. “We sterilize containers with specific equipment and test them in a professional environment. I don’t recommend ‘old fashioned’ canned food. like in the time of our grandparents“mentioned Stéphanie Chevalier Lopez, voted best worker in France in the field of food safety, in the columns of Huffington Post. She then gave some precautions to take:

► Look the appearance of the can or vacuum packaging “When we use the can, a visual check takes place. If the lid of the can or the lid of the package is bulging, we throw it away: that means something has developed in it. ‘interior, even if it is visual, the product is beautiful.’

► Listen to the noise at the opening: “The development of bacteria in a container causes gas to be released. When you open a can or jar, we hear a ‘psshhht’ Just like when you open a bottle of Coke, you have to throw away the contents.”

Consume quickly an opened food: “Once you open a vacuum-preserved product, the expiration date indicated on the packaging will no longer be shorter. It should be consumed within three days of opening.

  • Botulism, Ministry of Agriculture, September 14, 2023
  • Botulism, WHO, January 10, 2018
  • Botulism, Pasteur Institute

LEAVE A REPLY

Please enter your comment!
Please enter your name here