The risk of botulinum spore germination is not limited to food oil, but can also involve other type

The oil can be considered an effective preservative agent and safely? What is the danger of canned food not properly treated? How to prevent the germination of spores in canned food? What foods are most at risk of contamination? Basic precautions food preservation drying for safe Keep in Oil How to find out if food is contaminated?
Ben found in the kitchen of My-personaltrainerTv. Today we face a rather thorny topic, unfortunately often underestimated: the preservation of food in oil. Given the sensitivity of the issue, I decided to give you some important theoretical knowledge to understand together food preservation drying what are the possible risks and dangers associated with the consumption of canned in oil not adequately prepared.
Among the dangers warmest stands intoxication by C. botulinum, an anaerobic bacterium spores are resistant to high temperatures, can produce a potentially lethal neurotoxin. Let us briefly recall that the spores are particular forms of resistance put in place by the bacteria to survive even under unfavorable to them. But step by step. The oil can be considered an effective preservative agent and safely? Yes, because ... It reduces the availability of oxygen to the aerobic bacteria food preservation drying Limit contamination of bacteria Island the birds' food from the surrounding
The danger of Botox is its relative invisibility; in fact, the characteristics of the contaminated product food preservation drying are not significantly altered, consequently it is difficult to realize the deterioration of the food. Botulinum spores are not dangerous in itself. The problem arises food preservation drying when, under particular conditions (eg. Absence of oxygen, high water availability, high pH), the spores germinate into vegetative cells, then bacteria alive and active leaders of the liberation of the toxin. To understand the dangers of botulinum toxins, considering that only 1 gram is able to kill 10 million people!
The risk of botulinum spore germination is not limited to food oil, but can also involve other types of canned food. In order to reduce the risk of botulism, it is important to create an environment unfavorable to the germination of the spores; this result is achieved through specific treatments, such as: Acidification (pH <4.5): method that provides for boiling or blanching the food in an acidic solution (composed of water and vinegar or alone vinegar). The burn guarantees an optimal consistency of the food, while the acidification (or the reduction of pH to below 4.5) proves to be an indispensable practice in storage in oil, to prevent the germination of the spores botulinum. Brine / salting: food storage in salt concentrations equal to 10-33%. This treatment is ideal for the conservation of certain foods, such as olives, capers and anchovies. Adding sugar (50-60%): treatment is essential in the preparation of jams and marmalades. Sterilization treatment at 121 C for at least 3 minutes. This method, almost impossible to achieve at household level, is performed at the industrial level through the use of autoclaves. Similar temperatures riscono food preservation drying to destroy all spores resistant to heat, may be present in the preserve. Considering that the spores of C. botulinum type A can withstand temperatures of 100 C even for 5 hours, one understands how the classical heat treatment homemade cans in water can not, by itself, ensure the microbiological safety 100%. When preparing a preserved oil in the house it is therefore necessary to resort to some additional treatments, such as the preventive acificazione (see below). Freeze Drying What foods are most at risk of contamination?
Water-rich food preservation drying foods with low acidity (pH> 4.5): Canned vegetable oil (eggplant, peppers, beans, onions, etc..) Canned animals (tuna and canned meat), sausages and smoked meats Sauces non-acid-rich oil (eg . pesto sauce, arugula pesto)
Foods rich in salt or sugar, and preserved at acidic pH (<4.5): dried foods (eg. Dried tomatoes) Canned fruits rich in sugar (jams and jellies) food preservation drying Preserved animals are rich in salt (eg. Salted anchovies) Canned vegetables in brine (eg. olives) food preservation drying Canned vegetables with acidic pH (tomato sauce) Measures of a secure base for preserves in oil
The first objective that must be asked when preparing a preserve in oil is definitely impede or prevent the germination of botulinum spores in vegetative cells. To achieve this goal, it is necessary to respect some important precautions, as indicated food preservation drying below. Accurate food preservation drying CLEAN FOOD FROM CONSER