Did you know that certain products are prone to transmitting foodborne diseases? In fact, several of them, if not made correctly, can be fatal. Discover in this article how to protect home canning to avoid botulism.
In relation to this, there is a general ignorance of what causes the consumption of products of doubtful origin. In fact, the typical color changes, fungus, and odors that people associate with spoiled food do not always appear.
What is botulism?
Botulism is a foodborne disease that occurs after ingesting a neurotoxin. It is synthesized by the bacterium Clostridium botulinum , capable of resisting high temperatures.
This resistance is achieved through its ability to become a spore. Survival mode allows you to be in harsh environments for years, in an inactive form, both on the ground and in the water.
When the temperature conditions are optimal for this microorganism, it produces the toxin responsible for this disease and comes out of its state of lethargy. Hence the danger and the possibility that it has to last for months in a container or jar.
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