Who does not like to be pampered in the winter pickled cucumbers or delicious tomatoes, carefully prepared according to your own recipe? But not everyone knows that behind the glass may be a serious danger - botulism.
Causes and symptoms of botulism
Since François Upper discovered the way to save pickled vegetables at the end of the 19th century, people indulge in these delicacies. Alas, with them dangerous bacteria, called clostridia, can enter the jar. They live almost everywhere, preserving their properties for years, but they become dangerous only after the preservation is closed with a lid. Then clostridia, left on the surface of vegetables or fruits, fall into an ideal environment - the absence of oxygen is supplemented by the presence of substrate and nutrition. They begin to multiply actively, releasing botulinum toxin. Worst of all, this strong poison has neither taste nor smell, so it is extremely difficult to determine its presence.
Sometimes a couple of spoons are enough for a person to feel the symptoms of poisoning. An upset stomach, abdominal pain, nausea and vomiting do not always cause enough anxiety to call a doctor. And in vain, because without medical assistance, the consequences can be the most sad.
To the above symptoms are added:
- increase in pressure;
- weakness;
- dry mouth;
- double vision;
- increased heart rate;
- headache.
If symptoms occur, wash the stomach as soon as possible and consult a doctor.
We follow the safety rules of
The best way to get rid of the disease remains reliable prevention. When making workpieces, consider the following rules:
- Without careful sterilization of containers and covers is indispensable. If you do not have experience in this area, do not hesitate to ask advice from experienced hosts or look for information on the network.
- Thoroughly wash vegetables and fruits, discard those on which you see traces of rot and mold.
- Discard the purchase of canned food from your hands.
- If you see that the lid has swelled, the contents should not be eaten.
- Also in the case where the lid is removed too easily, the food should be thrown away.
- When buying canned food in a store, do not blindly trust the manufacturer. Broken brine or damage to the lid should be the reason to refuse to purchase.
- Remember that asparagus, green beans, corn and chili can not be preserved at home! For these products to be safe, it is necessary to heat the cans to temperatures above 100 ° C.Without a special device can not do, so these canned goods should be purchased in the store.
Although cases of infection can not be called frequent, you can not forget about vigilance. This disease often ends in a worse outcome, so it is necessary to follow the safety rules and, with the slightest suspicion, seek professional help.