Rospotrebnadzor recalled the safety rules for the preparation of blanks

Eating homemade canned food and smoked meats can lead to severe food poisoning, including botulism, which is life-threatening without timely treatment. On October 18, Rospotrebnadzor informed Izvestia about safety measures during the preparation of blanks for the autumn-winter period.

Autumn is a traditional time for cooking homemade canned food, pickles and marinades. The agency reminds that non-compliance with hygiene and technology rules can lead to severe poisoning. Botulism is often contracted after consuming hermetically sealed canned food, pickles and smoked products of home production, where air does not penetrate into the thickness of the product and favorable conditions are created for the preservation of the pathogen.

To prevent botulism when salting foods, it is recommended to thoroughly wash vegetables before canning and fish before salting, use only fresh, undamaged vegetables, fruits, mushrooms and berries, add acetic acid or citric acid.

Canned food should be prepared in containers with free access to air: the formation of botulism toxin occurs in hermetically sealed jars that lack oxygen. Jars and lids should be sterilized immediately before storing the products. It is recommended to re-heat-treat newly opened blanks for 15-20 minutes before use.

As noted, it is recommended to store the blanks in a dark, dry, well-ventilated place at temperatures from +2 to +15 degrees — a cellar, basement or insulated balcony will do. Canned food should not be stored in living rooms or near batteries.

In addition, canned food should not be consumed and should be disposed of immediately if the lid is swollen or there are traces of rust on it, a pop or odor is heard when opening the jar, the brine or marinade has become cloudy, mold has appeared on the surface, and gas bubbles rise from the bottom, the product has changed color or consistency.

It is noted that it is not worth buying home-canned products in hermetically sealed jars on the market and from random people, since products for sale are often prepared, processed and stored without observing hygiene and temperature rules. Also, you should not buy homemade smoked products from random people.

"If you feel unwell after eating homemade canned food or smoked products, consult a doctor immediately and be sure to tell them what you ate. Do not throw away the jar with the remains of canned food, the remaining fish or ham — they need to be sent for laboratory testing," the department concluded.

On August 29, Daria Podyadenova, Deputy Director of the NSU Institute of Medicine and Medical Technologies, reported that the shelf life of most home-made canned food does not exceed one year. According to the expert, if properly stored in a cool and dark place, pickled vegetables and mushrooms with vinegar can be stored for about a year and a half, and jams made from berries and pitted fruits for several years.