It can be extremely dangerous, but it takes relatively little to be safe from this spore which, without oxygen, can trigger a toxin. Here are some rules, especially when preserves are made at home.
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Not just punctures to be more beautiful (or beautiful!): Botox also has a dark side. The Clostridium botulinum, which owes its name to the word "botulus "(which in Latin means sausage, to which it was originally associated) it is in fact essentially a spore which, if it comes into contact with the food, releases one toxin. If ingested, the botulinum toxin produced by the bacterium causes one sort of paralysis real associated with severe accessory symptoms e, in the most severe cases, it leads to respiratory arrest. However, botulinum development occurs in oxygen-free environments (Anaerobic), therefore it does not nest in all foods. An example for everyone? Preserves. And not all of them.
Where it lurks
Meanwhile, let's see where we can find it and where we absolutely can't find it. Non-acid preserves and those that cannot be stabilized by adding high concentrations of sugar or salt are potential incubators. This category includes preparations of meat and tuna in oil or natural, the pickled vegetables, i flavored oils, the vegetables boiled and not well washed, the non-acid sauces rich in oil (like pesto).
And where it does not nest
Instead, they are outside suspicion naturally acidic or acidifiable preserves, such as tomato sauce and pickles, or prepared by subtracting water (with the addition of sugar or salt), such as jams and jams, capers, anchovies and salted or pickled olives .
Golden rules to preserve well
At this point it is important to observe some rules because normally the most dangerous are the homemade preserves. Rule number one: hygiene. In short, boiling is not enough, hands, equipment and raw materials must be washed well. But there are also other tricks, such as using vinegar with acetic acid values of no less than 5%, using large pots (at least 5 centimeters of water above the container cap); use gaskets and plugs only once, do not fill the containers to the brim, make sure that the jars are always immersed in water during the heat treatment and after cooling check that the caps are curved inwards. Attention finally: if the product, which is preserved by hand or is industrial, presents bubbles or unnatural colors and odors, lift the antennas.
Emanuela Di Pasqua,
September 2019
DISCOVER THE SALT AND PEPPER COOKING COURSES
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