Why Home Preservation is Dangerous – The Doctor’s Answer

According to general practitioner Heorhii Sapego, boiling will not prevent home canned food from becoming contaminated with dangerous bacteria.

Some home-canned foods are potentially dangerous because they can cause a serious disease called botulism.

Canned vegetables and meat, dried fish, and fermented artisanal products may contain botulinum toxin, a deadly substance. It is produced by microorganisms that multiply under certain conditions, Sapego said. Eating food contaminated with this toxin leads to a serious illness called botulism.

“Botulism is a toxin poisoning produced by certain microbes. Botulinum toxin is extremely dangerous even in microscopic amounts – it causes severe damage to the nervous system up to and including death. These microbes multiply in the absence of air, at low acidity, and mostly at room temperature,” Sapego said.

According to the doctor, boiling will not prevent the product from being contaminated with bacteria that cause botulism.

“The spores of the microbe can withstand boiling, and if you don’t have a special pressure sterilizer at home, canning turns into a lottery. Spores may or may not get into the canning jar. It is unpredictable,” Sapego summarized.

Avatar photo

Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

Leave a Reply

Your email address will not be published. Required fields are marked *

How to Increase Hemoglobin with Folk Remedies – Simple and Effective Ways

Why Olives are Dangerous – Commentary by a Fitness Trainer