Homemade canned food under a glass lid and botulism. Rare forms of botulism. How to prevent the occurrence of the disease

Understanding whether there is botulism in conservation is not so simple. Even a seemingly ideal product can be dangerous to health and life due to the pathogens of this terrible disease contained in it.

Botulism is the most serious toxic-infectious disease leading to the defeat nervous system. In humans, the disease develops as a result of the ingestion of products or water containing botulinum bacillus (clostridia), an anaerobic causative agent of botulism, into the body. Clostridium in the process of life produces botulinum toxin - one of the most dangerous toxins.

The effect of botulinum toxin is expressed in a violation of muscle innervation, an increase in respiratory failure. Botulism is not contagious to others. Immunity to the disease is not developed, i.e. possible repeated cases its development in the same person.

Signs of botulism in conservation

You can try to test canned food for botulism by carefully examining the product itself and its packaging. However, it is still impossible to give a 100% guarantee that canned food is safe. With a high degree of probability.

In addition to these signs, there are no other signs to suspect botulism in canned food, since the color of the product, and the taste, and smell can remain unchanged. For this reason, it is most often impossible to distinguish normal canned food from infected ones. Even an expired expiration date does not always mean that products contain botulinum toxin. In other words, it is impossible to give an unambiguous answer to the question of how to determine botulism in a can of conservation.

You can say that the content is infected if:

• on the glass jar the lid is swollen, on the tin - the sides;
• cloudy content;
• spontaneous opening of the lid on the bank;
• bubbles in brine, marinade (this is not visible in vacuum packaging, since there is practically no liquid in it).

All this may indicate not only signs of botulism in conservation, but also be the result of the activity of other bacteria.

How the pathogen gets into canned food

Botulism spores are initially found in soil or water. It is from there that they fall on berries, mushrooms, fruits and vegetables. Spores enter the body of animals after eating infected grass, and enter the intestines of fish after digging in the silt in search of food. When slaughtering (catching), cutting meat, spores enter the muscle fibers. And if such meat is canned, the jars are hermetically sealed - spores germinate into sticks, which, in turn, produce a dangerous toxin. As a result, food contamination occurs.

Dried and dried meat can also cause illness, because the muscle fibers after such preparation are strongly compacted, air does not enter their thickness, and botulism begins to develop.

Arguments in and of themselves are not dangerous. Health is threatened only by formed bacteria that can develop in an airless space. But it is not so easy to destroy spores: they are very heat-resistant and die only at 120 °C. It is possible to ensure such a temperature only in the factory, where there are special units - autoclaves. Home canned food, due to the lack of such equipment, cannot be considered completely safe.

What canned food can be contaminated with botulism

Many naively believe that botulism occurs exclusively in mushroom, fish or canned meat. In fact, any other hermetically sealed products can carry a danger.

What other canned foods can contain botulism:

• in home compotes and juices;
• in jams and preserves;
• in canned vegetables (in squash caviar, in tomatoes, etc.);
• in canned fruits, etc.

heat treatment

Home boiling without an autoclave at 100 ° C does not guarantee the death of Clostridium. However, it is still necessary:

• sterilize containers and metal lids for at least 15 minutes;
• boil the canned product for at least 20 minutes before rolling.

When canned food is opened, it will not hurt to additionally boil the contents again.

It is not a fact that these actions will completely secure the product, but they will significantly reduce the risk of poisoning with contaminated canned food.

Vinegar and salt marinade

Keeping a sufficient amount of salt and vinegar is another way to avoid contamination of the product during preservation. These ingredients must be added clearly according to the recipe, otherwise there will simply be no neutralizing effect on Clostridium. Therefore, it is strictly forbidden to violate the recipe and arbitrarily change the quantitative ratios of the components of the marinade or brine. In an acidic environment, the botulinum bacillus may not die, but, according to at least, will not be able to multiply and produce botulinum toxin.

It is especially important to observe this rule when preserving low-acid foods (cucumbers, eggplants, zucchini, etc.).

General rules

They primarily relate to precautions and can help to avoid such a serious illness leading to grave consequences like botulism:

• give Special attention food processing and container sterilization;
• before canning, wash the products thoroughly (especially for mushrooms);
• strictly follow the cooking recipe (any amateur performance here can be too expensive);
• if, after some time after preparation, the canned food is still swollen, it means that they were prepared with violations of the recipe and must be disposed of;
• do not buy homemade canned food from strangers and do not take on canning yourself in the absence of experience;
• Throw away expired cans.

Neglect of these rules is the height of irresponsibility, which as a result can lead to sad consequences.

In order not to take risks, it is best to purchase such products in a store where the goods get after high-quality industrial processing of canned food.

What to do if you suspect botulism in humans

Perhaps not every person medical education knows how to recognize botulism (if it was not known that the victim ate canned food with signs of botulism). Moreover, the body temperature does not rise (or rises slightly), vomiting and diarrhea are absent or short-lived. In the absence of such symptoms, it is not immediately possible to suspect an infection and understand how to proceed.

If there is even the slightest suspicion of botulism, it is better to play it safe and urgently call an ambulance. Only a doctor can accurately determine by the first symptoms what is happening to the sick person and begin the necessary treatment.

But while the doctors are on the way, the victim with canned food poisoning should not be left unattended. Additional troubles may occur with him:

• fall due muscle weakness and injury;
• tongue sinking or choking with vomiting due to a violation of the swallowing function;
• panic over sudden violation vision, etc.

If the arriving doctors confirm botulism, the person will be hospitalized. This is vital, because the degree of danger of botulism is too high, and without qualified assistance inevitable death of the patient.

The department will first conduct an emergency laboratory examination(they will take for analysis the vomit, the waste water from the stomach after it has been cleansed), they will definitely inject anti-botulinum serum. Also, with this disease, antibiotics, droppers and intensive care can be prescribed.

It is impossible to do all this at home, so main help a person with suspected botulism will be urgent appeal to the doctor. Not only how quickly the victim will recover, but also whether he will survive at all will depend on this.

Botulism is not just dangerous disease. This is a significant risk to life. Therefore, in order not to get sick, it is best to refuse home canning if there is no confidence in your experience in preparing such dishes. Although, given the insidiousness of the disease and the almost complete impossibility of recognizing botulism, no one can be sure of the safety here.

Botulism - serious illness, which most often get sick when eating food containing the bacterium Clostridium botulinum. Homemade canned foods and underprocessed foods can contain deadly bacteria. Botulism can be contracted even if such a bacterium enters a wound. in better ways botulism prevention are proper preparation food and medical supervision behind the wounds.

Steps

What is botulism

Types of botulism. Botulism is rare disease which requires urgent medical care. Botulism leads to paralysis and death, regardless of the method of infection. To prevent botulism, it is necessary to know the methods of infection. Here is some of them:

Prevention of botulism of various types. Unfortunately, not all types of botulism can be prevented. Foodborne and wound botulism is preventable, but infantile and intestinal botulism is not. Here's what you need to know:

1. Botulism symptoms. The incubation period for botulism is 6 hours to 10 days. If left untreated, botulism leads to death. When the following symptoms see a doctor immediately:

   • Double vision, clouding and drooping of the eyelids
   • Slurred speech
   • Difficulty swallowing or dry mouth
   • muscle weakness

2. Symptoms in children. Botulism most commonly affects infants, so it is important to know the symptoms. If your child develops any of the following symptoms of paralysis, seek emergency care immediately:

   • Apathy
   • Refusal to eat
   • Prolonged crying
   • muscle weakness

   Warnings

   • People who survive botulism may have signs of fatigue and shortness of breath for years. They usually require long-term therapy to fully recover.
   • Botulism can cause death due to respiratory arrest.

Details Created on 08/31/2018 09:12

For most of us, the word botulism has an association with canned food. First of all, this applies to mushroom preparations of home origin.

Why is botulism found in mushrooms and how to destroy a dangerous bacterium? Where does it come from in canned food and how to make spins to avoid dangerous poisoning? Let's figure it out.

Botulism is a dangerous infectious disease caused by toxins from the bacterium Clostridium botulinum. This stick lives in the soil and is distributed everywhere. Capable of producing spores that are extremely resistant to unfavorable factors external environment - high temperature(up to + 120° C), lack of moisture, exposure to ultraviolet radiation and disinfectants. In anoxic conditions and at temperatures above +10 °C, the bacterium actively reproduces with the release of a large number gases. Key moment here - lack of oxygen access, in the presence of which bacteria of this species do not develop. Therefore, a blockage without air in the jar is an ideal breeding ground. dangerous bacteria. by-product The vital activity of the stick is the botulinum toxin, which has a paralyzing effect on the nervous system and muscles of animals and humans.

For fatal poisoning a microscopic dose of botulinum is enough - from 5 to 50 ng / kg of body weight. Without a timely medical intervention death is likely in 30–60% of cases, and even with treatment, this figure approaches 10%. That is why botulism is one of the most dangerous foodborne diseases and its prevention among food poisoning ranks first among other diseases.

According to statistics, more than half of the cases of poisoning are associated with the consumption of canned homemade mushrooms. Why does mushroom poisoning cause botulism more often than others? Since bacteria are contained in the soil, it is very difficult to get rid of them when harvesting - mushrooms are the most polluted by the earth compared to other products, and you will not be able to completely remove its microscopic particles. As for canned food industrial production, then here the risk of botulism in mushrooms and other products is minimized, because the factories use special high-temperature conditions for sterilizing products.

How does botulism develop in mushrooms? Required for toxin accumulation certain conditions. The pathogen sticks enter the mushrooms along with the earth. Bacteria reproduce in closed banks without access to oxygen. Optimum temperature for botulinum is +35 ° C, therefore, when storing blanks at room temperature the risk of poisoning increases. Home temperature sterilization regimes have practically no effect on pathogen spores, especially since they cannot affect an already produced toxin. And yet, compliance with a certain technology for spinning mushrooms reduces the risk of developing botulism to a minimum.

Since only those products that have been stored for some time under a tightly sealed lid without access to oxygen become dangerous to health, only canned food can be poisoned. For example, botulism in fried mushrooms is found when the original product was originally canned, and then opened and cooked.

To minimize trouble with mushrooms, observe following rules product storage and preparation.

1. Keep canned food in a cool cellar, refrigerator, at a temperature not higher than +6 °C.
2. Do not store homemade preparations for more than one year.
3. Before eating, pickled mushrooms must be further processed - boiled, baked or fried.
4. Process the collected mushrooms immediately - do not leave them for tomorrow.
5. When harvesting, carefully cut off the mushroom, leaving the roots in the soil so as not to stain the entire contents of the basket with earth.
6. Thoroughly wash and clean raw materials from earth and debris.

Besides:

• diligently clear your forest prey of needles and earth;
• wash the mushrooms as you should, several times, preferably under running water;
• boil the mushrooms twice before marinating, and be sure to drain the first water;
• steam or boil lids and jars;
• salt and vinegar in the marinade are necessary in enough, because acidic environment will be able to secure the activity of toxic bacteria.

The only one the right way how to avoid botulism in mushrooms - harvest them in such a way that airtight sealing is not required. This can be salting in an open way or drying. Proven old-fashioned methods will preserve the product no worse than a newfangled marinade.

What to do if such recipes do not interest you? Here are some tips to avoid botulism when canning mushrooms to minimize the risk.

1. Canned mushrooms should not be corked with metal lids. Unfortunately, most housewives do not follow this rule. Meanwhile, jars should be closed with parchment paper or tight nylon lids.
2. Recipes in which mushrooms are poured with hot marinade without boiling are very dangerous. In this case, canned food should stand in the refrigerator for at least 10 days and should be eaten as soon as possible.
3. To reduce the likelihood of botulism in pickled mushrooms, boil them for 30 minutes before canning.
4. Remember that boiling does not guarantee the destruction of the botulism bacteria, as the spores can easily withstand temperatures up to +120 ° C. Therefore, it is possible to sterilize canned food using an autoclave, in which it is possible temperature regime above +125 °C.

A salted product will be safe for humans if it is kept for the right time before eating.

The basic rule for salted mushrooms: with the hot salting method (baking with boiling brine), the product can be eaten no earlier than after one week.

Sprinkling salt takes more time, and for different types mushrooms, the period may differ, for example:

• dry salted mushrooms can be consumed after 6-7 days;
• dry salted milk mushrooms in a month and a half;
• dry-salted waves in 1.5-2 months.

If you start eating salted mushrooms earlier allowable period, then you can greatly increase the risk of getting food poisoning.

It is very important to periodically mix the workpiece so that there is a sufficient amount of air in the jar of mushrooms. Oxygen destroys bacteria and prevents the development of botulinum toxin. Be careful not to mucus and rotten smell, since these are the first signs of decay, which means that there is a risk of infection with clostridium.

Dried mushrooms are safe in terms of botulism. The main thing is to be sure that only high-quality ones are sent to the dryer, not poisonous mushrooms. Therefore, as in the case of pickled mushrooms, they should never be bought from unfamiliar sellers.

How to determine the presence of botulinum toxin in pickled mushrooms? The main danger is that outwardly the product may look quite harmless. Mushrooms taste good, do not change color and smell, however, microscopic amounts of toxin may already be inside the jar. Moreover, if several people eat the product, it is likely that not everyone will get sick, but one or two - those who have caught the toxin.

What signs should cause you concern if you “by eye” determine the quality of your mushroom preparations before serving them to the table:

• the solution in which the mushrooms are located has turned from transparent to cloudy;
• the metal cover is swollen (experts call this phenomenon “bombing”);
• tiny bubbles rush from the bottom of the jar to the lid.

All suspicious cans, as well as canned food with a shelf life of more than one year, should be thrown away without regret!

Do not risk your health and do not try to try the product - as mentioned earlier, botulinum can also be present in canned food that is outwardly unspoiled.

Eat only those mushrooms that you are sure of, because you yourself have collected them and cooked them. In a restaurant or at a party, refrain from mushroom treats, since according to statistics, these are festive feasts and turn into mushroom poisoning.

Remember that the toxin is extremely stable, and if, through your negligence, it ended up in a jar, neither vinegar, nor salt, nor time will destroy it. Therefore, be especially careful at the stage of harvesting mushrooms, follow all the recommended conditions.

Worried about their health, many people on the planet today have abandoned most of the products that can cause botulism. This disease is also familiar to the inhabitants of Russia, although it is not common, there is a risk of getting the causative agent of this serious disease. For the first time, the world learned about the existence of botulism at the end of the 18th century, but its modern name the disease was received at the end of the 19th century, and Hungarian specialists singled it out. Today, many people want to know what causes botulism and what symptoms it has, and this particular magazine will help you figure it out.

Causes, symptoms and course of botulism

Despite the fact that botulism is not one of the most common diseases and no more than a thousand people fall ill with it worldwide every year, you need to be careful, because it is possible that you will also become part of an unpleasant statistic. Before considering the issue of botulism, in which products it occurs, it is worth getting to know it better and find out what are the first symptoms of its manifestation and how the disease proceeds. It is also important to know what causes the disease and how it can be avoided.

First of all, you should know that the disease occurs as a result of damage to the body by toxins secreted by the botulism bacterium. Its complexity lies in the fact that the central autonomic nervous system is damaged, and even those who avoided lethal outcome, and death occurs in about half of the cases experienced serious complications health. The development of this deadly bacterium is possible only in the absence of oxygen, so the spores of the bacteria for a long time can live underground, from where they then get to the surface. It is characteristic that, unlike other pathogens, these bacteria do not die during drying, freezing, and even boiling. Botulism is often found in homemade products, so the risk of getting botulism is huge, and the cause can be improper preparation and preservation of ordinary products.

Among the products included in the "risk group", mushrooms can be distinguished, therefore, signs of botulism can often be found in mushrooms, since they have close contact with the ground, where the botulism bacteria develop. It is not uncommon to find botulism in conservation, and signs in cucumbers, and this is the result of non-compliance with the rules of conservation. One more characteristic feature disease is short incubation period, and in some cases, symptoms of the disease appear as early as two hours after infection. Serious consequences also related to the fact that botulism in conservation, signs in stew, for example, resemble a common indigestion, so patients try to cope with these symptoms on their own, which seriously aggravates the situation.

The first symptoms of the disease are headache and disruption gastrointestinal tract, which is manifested by pain in the abdomen, vomiting and diarrhea. Botulism in preservation, signs in mushrooms, as in other products, are also weakness of the body, dizziness and fever, but visual impairment should be of particular concern, and it begins to fall, literally, before our eyes. If, in addition to this, it has become difficult for you to swallow, then this is definitely not a sore throat or an upset stomach, but a reason to take serious measures, and only specialists can cure botulism, while self-treatment in this case unacceptable.

How to prevent the occurrence of the disease

Causes of botulism in preservation and improperly prepared foods is a proven fact, and among hazardous products, in addition to canned food, also dried fish and meat, other products prepared in violation of technology. How to avoid botulism during conservation - this question is asked by many housewives involved in the preparation of products for the winter, although in canned industrial production pathogenic bacteria have been allocated repeatedly, and you can protect yourself by not buying expired products in the first place. Botulism dies when boiled - this is what many people say, and this is indeed true, but it’s only worth remembering that the boiling point should exceed 120 degrees, and if the disease is in its infancy, you can protect yourself by boiling food for five minutes, disputes the field of five-hour boiling perishes.

Botulism and fungi

If you do not know how to avoid botulism in conservation, then you should remember that he is afraid of salting and pickling, and this will be enough to avoid the appearance and reproduction of bacteria. Botulism in pickled mushrooms, meanwhile, is not a rare phenomenon, and the reason may be their poor processing and getting into a jar of earth, and it is the source of the disease. Botulism in preservation, its signs in tomatoes are also not uncommon, and this is also associated with poor processing of products and a violation of conservation technology, and it is known that all conservation must pass heat treatment and sterilization.

What botulism looks like in mushrooms is a question that is difficult to answer, since it does not appear outwardly, but its consequences are clearly visible. You have to be more careful with mushrooms, because more often people die not from toadstools, but from botulism in pickled mushrooms, but all losses are successfully attributed to inedible mushrooms. How to destroy botulism in mushrooms - such a question can be heard quite often, and the answer here is unequivocal - you need to properly process the products, while it is better to boil the fruits of the forest long time(at least five hours), although many believe that for some varieties this is not important.

Mushrooms are often poorly cleaned, and then doused with boiling water, believing that this is enough. As a result, botulism, because no one knows how to determine botulism in mushrooms, and only special analysis, but at home it is not realistic to do it. We can only think about how to destroy botulism in mushrooms. Follow the elementary precautions described above, although experts advise against preserving mushrooms altogether, and in no case should you buy mushrooms from strangers.

Botulism in cucumbers and tomatoes

Although not as common as in mushrooms, botulism also occurs in cucumbers, so spoiled and overripe vegetables and fruits should not be covered. Also, do not eat products from a swollen can - the first sign of a violation of conservation technology. If the disease affects cucumbers, there is botulism in preservation, signs are also present in tomatoes, so tomatoes must also be pickled or salted. There is no need to talk about the fact that vegetables should be washed well, although indifferent housewives often neglect these requirements.

Botulism in jam - proven by experts

Many people ask if there is botulism in jam, to which experts unequivocally answer that if there is botulism in preservation, signs in jam are far from uncommon, so evil bacteria can also lurk in this harmless sweetness. Jam botulism can also be beaten with minimal precautions such as sterilization and heat treatment. We hope that now such questions as whether there can be botulism in jam and whether it occurs in other products will no longer arise.

Nobody calls for abandoning home canning, because you can protect yourself by observing elementary rules, although experts identify a number of products, the conservation of which at home is better to refuse. These are, in particular, mushrooms (as already mentioned), meat, fish and greens. In the case of meat and fish, you can use an autoclave, which usually kills the botulinum bacteria.

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Conservation is popular on post-Soviet space type of processing various products for their long term storage. Unfortunately, in some cases, the use of canned products can cause the development of botulism, a serious infectious-toxic disease. In what canned food can botulism develop? Signs of botulism in conservation? How to determine botulism in a jar and canned food? You will read about this and much more in our article.

Botulism is a severe infectious disease. It is caused by specific neurotoxins that are secreted by the bacteria Clostridium botulinum during their active maturation. The indicated gram-positive microflora belongs to the genus Clostridium and mainly lives in the soil.

Clostridium botulinum itself in the form of spores or an undeveloped organism, harmless to humans - all negative symptoms botulism is formed only when special conditions, promoting the growth of the bacterial agent.

The transformation from spores into vegetative rudiments and later full-fledged colonies is possible only in an anaerobic environment without oxygen. In addition, toxin synthesis is carried out at temperatures from 25 to 30 degrees in the absence of direct sunlight and in the presence of high humidity.

Canned food as a source of botulinum toxin

As mentioned above, the primary environment for the formation of spores of the bacterium Clostridium botulinum is the soil. AT natural conditions similar rudimentary or vegetative forms of the pathogen colonize plants growing on the ground, or fish ponds.

Vegetables harvested from the garden or mushrooms plucked from the forest, fish caught in a river or lake, meat of animals that have consumed vegetable food contaminated with spores, through markets, shops or other places of retail sale, come to a person.

With the simple use of such food, in most cases, botulism will not occur, however, when the product lends itself to conservation, then optimal conditions for further development colonies of Clostridium botulinum and botulinum toxin production is the absence of air and direct sunlight certain temperature(up to 30 degrees during storage) and other factors.

The main pathological agent gradually accumulates in conservation, and after its discovery, it is consumed orally, causing classic manifestations of the disease, some of which directly threaten not only health, but also human life. As practice shows, the danger of eating expired canned food and home preservation is the most common key factor in the development of botulism.

Botulism in canned fish

For quite a long period of time (until the beginning of the 21st century) in the current post-Soviet space, it was fish that was the main product, most often containing the causative agent of the disease. imperfection technological process its conservation on an industrial scale led to massive outbreaks of botulism epidemics.

In the modern age, the likelihood this process extremely small and the main source potential danger became conservation prepared in artisanal and home conditions. You will be interested... As shows clinical practice, most often spores and vegetative forms Clostridium botulinum are found in lacustrine and river species fish- we are talking about herring, bream, omul, goby. In addition, sturgeon families are also susceptible to infection.

Sea and ocean inhabitants in this context are less dangerous due to the suboptimal environment for the growth of the pathogen - for them the best comfortable conditions a large amount of silt, stagnant water without oxygen, and a temperature in the range of 20 to 30 degrees Celsius are considered.

Besides the fact that this the type of product is quite heavy for the stomach in any form, there is a direct risk of its infection with Clostridium botulinum bacteria, since it grows on soil and in favorable conditions for the pathogen - high humidity with no direct sunlight and at summer temperatures of 20-30 degrees Celsius.

You can get it not only because of canned mushrooms, but also by eating a fresh product that has not been thermally processed. Do not forget about the danger of using mushrooms collected independently or by other people, but in an artisanal way - sometimes even experienced mushroom pickers make mistakes when collecting and poisonous products end up on the shelves.

As in the case of canned fish, does not exist obvious signs the presence of botulism in the conservation of mushrooms. indirectly reveal potential problem it is possible only by carefully examining the contents of the jar - if specimens with various defects were rolled up (damaged, loose, withered), then it is better to subject the products to additional heat treatment, for example, boiling in boiling water for half an hour.

Botulism in canned vegetables

Canned vegetables are a real help for any housewife, especially in winter period the time when only foreign fresh analogues or products grown in greenhouses are available on the market. However, eating canned vegetables that are not cooked properly can lead to the development of botulism.

The dangers of infection with spores or vegetative forms of Clostridium botulinum are susceptible to all vegetables that have contact with the ground. Most often this problem concerns cucumbers and tomatoes- the most popular species present on the shelf for long-term storage of seaming in almost any housewife.

Individual "people's specialists" as effective methodit is recommended to pay attention to the liquid inside the container and in case of loss of transparency, the presence of bubbles or a swollen lid, do not use canned vegetables, but immediately dispose of them.

Advice efficient, however, in no way related to the causative agent of botulism - such manifestations are characteristic of fermentation processes caused by a completely different type of microflora. Accordingly, to visually identify the Clostridium botulinum neurotoxin in home canned vegetables without laboratory tests impossible.

Home canning precautions

You can prevent botulism in home preservation if you follow the basic rules, which include:

• Careful product selection for workpiece. Spoiled or affected fruits, fish, questionable meat and mushrooms should be immediately put aside, choosing the most correct, healthy products;
• Decontamination. Vegetables must be thoroughly washed before canning. warm water with a brush, from fish and other products, no less intensively and deeply remove the insides, leaving only a clean fillet;
• The maximum possible thermal processing. If you have a home autoclave in your kitchen, be sure to use it to process the products you are going to roll up (10-15 minutes at a temperature of 120 degrees). Classical boiling can only destroy neurotoxin and already mature forms of bacteria (100 degrees for 30 minutes) - spores are thus not eliminated;

• Use of prepared solutions. Acidic marinades and very sweet solutions with the addition of a large amount of sugar (which acts as a natural preservative) significantly slow down growth. pathogenic bacteria and, accordingly, the production of botulinum toxin;
• Application of alternatives. Instead of seaming under a metal lid, try classic salting with oxygen access or on extreme case use nylon or polyethylene - in this case you will not have completely closed and insulated containers, respectively, standard anaerobic conditions for the growth of Clostridium botulinum.