Çankırı Provincial Health Director Dr. Hüseyin Sarıkaya, who warned those who prepare canned food for the winter, said that canned food that is closed without cooking at the appropriate time and temperature can cause significant discomfort.
With the end of August, citizens started to prepare canned food for the winter. Çankırı Provincial Health Director Dr. Hüseyin Sarıkaya, who warned the citizens who started canning and pickling fresh vegetables and fruits to consume them throughout the winter, stated that canning foods without cooking them at the appropriate time and temperature can result in death. Dr. Sarıkaya said that foods should be subjected to appropriate heat treatment in a certain period of time according to their types. Noting that the ability to grow germs is high in lids made of rusty or rustable materials, Dr. Sarıkaya said that glass jars should be sterilized by boiling for 15-20 minutes and the lids should be renewed every time canning is done.
“It can lead to diseases that can result in death”
Speaking about the issues to be done to prevent poisoning, Dr. Sarıkaya said, “It is known that severe food poisoning, which is mostly transmitted by canned food and caused by the toxin of the bacteria called ‘clostridium botulinum’, is usually caused by home-prepared canned food that is closed without cooking at the appropriate time and temperature. This poisoning is one of the strongest known in the world and can lead to illnesses that can result in death. In order to eliminate the risk in canned food made under home conditions, the food should be subjected to appropriate heat treatment in a certain period of time according to its type. Although botulism toxin can be destroyed by boiling at 80 degrees for 10-30 minutes and at 100 degrees for 10 minutes, it can reproduce in foods stored under inappropriate conditions. When making homemade canned food, it is important to wash the food thoroughly, to ensure a balanced salt ratio and hygienic conditions in order to protect our health.”
“Glass jars should be sterilized by boiling for 15-20 minutes”
Noting that glass jars should be sterilized and used, Sarıkaya said, “Lids made of rusty or rustable materials have a high germ reproduction feature. For this reason, heat-resistant glass containers and stainless lids should be used in canning. Glass jars should be sterilized by boiling for 15-20 minutes before use. Lids should be renewed every time canning is done. Attention should be paid to the lid of the canned food. If there is blistering or bulging, this indicates the growth of bacteria called clostridium botulinum and should never be consumed. If the lid is leaking, if there is mold, this canned food should never even be tasted.”
“Let's pay utmost attention to comply with hygiene rules in order not to lose our health while eating healthy food”
Stating that health institutions should be consulted upon experiencing symptoms of poisoning, Sarıkaya said, “Symptoms of poisoning begin to appear 12 hours after the consumption of canned products. Symptoms such as nausea, vomiting, double vision, diarrhea, constipation, low blood pressure, swelling in the body and respiratory problems are the main symptoms of canned food poisoning. After the appearance of these symptoms, we need to apply to the nearest health institution, and it is important to be sensitive to replacing the fluid loss that the body loses due to nausea and vomiting. Let's take the utmost care not to lose our health while eating healthy and to comply with hygiene rules. I wish you healthy days.”
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