Botulism in a jar: six rules for safe home preservation

Preservation of food for winter is very popular in our country. In jars rolled vegetables, fruits, berries, mushrooms, and sometimes even meat and fish. However, poor-quality home preparations can cause the development of botulism - a serious disease that affects the central nervous system of a person. About how to protect yourself, said Rospotrebnadzor in the Kaliningrad region.

The causative agent of botulism is the gram-positive rod Clostridium botulinum. It is activated in the absence of oxygen. That is why botulism is often ill after the use of hermetically closed canned food, pickles and smoked homemade, where air does not penetrate into the thickness of the product and favorable conditions are created for the reproduction of the stick.

At the same time, the appearance, taste and smell of products does not change. It is not necessarily noted and bloating cans.

If after eating homemade canned food you feel bad, immediately consult a doctor and be sure to report what exactly you ate. Do not throw out the residues of the product - they should be sent for laboratory examination to quickly establish the cause of poisoning.