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Take care when you make homemade cans: a woman is dead, victim of botulism, Tuesday July 29. She had made a cake with carrots that she had put in a club herself. What are the rules to respect to sterilize the containers well?
This text corresponds to part of the transcription of the report above. Click on the video to watch it in its entirety.
Seasonal vegetables and dishes cooked in jar is the specialty of this company, like its tomato sauces. The jars are sterilized for three hours in this autoclave at a temperature of more than 121 degrees, to avoid any risk. At home, without sterilizing device, individuals must respect certain rules.
“”You can do pasteurization, so heat below 100 degrees, but it must be done only with acid products. So we can do it with all the fruits. It works. The tomatoes are very acidic. The eggplants too are very acidic. And if not, use vinegar, lemon or salt“Explains Nadia Faham, co -founder of the” Terre et Fourchette “brand.
Poorly sterilized jars are a danger. A bacteria, botulinum toxin can develop there. A very powerful poison of which it is enough to ingest a very small quantity to fall ill. A few hours after consumption, the symptoms appear.
“”A vague caricatured vision, it is difficult to read the time on your watch, when we were capable a few hours earlier. And then swallowing disorders, difficulties swallowing your saliva, an extremely dry mouth which can then be complicated, of course, if you are not taken in time, with in particular an attack on the other main muscles, especially breathing“, describes Dr. Benjamin Davido, infectiologist.
Symptoms that can lead to death in 5 to 10 % of cases. And for the sick, a long journey in resuscitation and then in rehabilitation. 20 % of patients keep neurological sequelae when they got out of the hospital. To avoid being contaminated by botulinum toxin, some simple tips.
“”What should alert is the form of the jar, if it is a little curved, the lid or at the opening, if there is a smell that emerges. If we do not hear the famous “pop” at the opening, it is better to avoid, when one has a doubt, to consume“, Alert Marianne Chemaly, scientific director, food safety (ANSES). And for those who make their homemade jam, you have to take the same precautions. Sterilize the jars well, add a little lemon. The botulinum toxin does not like acid fruits.
