Be careful with toxins generated from vacuum-sealed food

Experts warn that food stored in an anaerobic environment such as vacuum can produce extremely dangerous botulinum toxin.

Ms. Tran Viet Nga, Deputy Director of the Food Safety Department, said that recently, there have been many cases of food poisoning in families where people prepare their own food. These poisoning cases are suspected to be caused by botulinum toxin of the bacterium Clostridium botulinum .

Experts said that foods containing dangerous toxins can be present in the kitchen or family refrigerator due to improper storage and use of food. In particular, the use of vacuum bags in households does not guarantee food safety, and there is a risk of botulinum poisoning.

The vacuum method inherently helps preserve food for longer by removing air from the food bag, reducing oxidation. In addition, vacuum sealing keeps the taste and quality of food longer, reducing the growth of bacteria, creating safety.

Associate professor, Dr. Nguyen Duy Thinh, Institute of Food and Biotechnology, Hanoi University of Science and Technology, said that vacuum-sealed home-made food will have the same risk as canned food. . Preserving food by vacuum is creating an anaerobic environment, allowing bacteria to grow, including Clostridium botulinum , which causes botulinum toxin - a powerful neurotoxin.

When eating food containing botulinum toxin, the symptoms of poisoning appear after 12-36 hours, or even longer. Common manifestations are abdominal pain, muscle pain, fatigue, blurred or double vision, dry mouth, difficulty speaking, difficulty swallowing, drooping eyelids, and general weakness. Finally, the patient has difficulty breathing, unable to breathe due to paralysis of the respiratory muscles. These symptoms appear slowly or quickly depending on the amount of botulinum ingested.

Patients with severe botulinum poisoning typically require an average of two months or more of mechanical ventilation, take months to recover, and can experience many complications. If not treated promptly, it can lead to death and irreversible paralysis.

Experts said, in fact, vacuum is a very good environment to resist oxidation, the attack of bacteria and mold - the main cause of food spoilage. Therefore, the method of preserving food by vacuum has become popular. If using the vacuum method, the product does not contain Clostridium botulinum bacteria, it is very good. But during production and processing, food can be contaminated with this bacteria, and when entering anaerobic environment, it is easy to grow, causing toxins.

All foods are at risk of being contaminated with the bacteria clostridium botulinum. Vacuum-sealed protein-rich products such as pate, smoked food, fermented food, meat, marinated fish. have a high risk for clostridium botulinum bacteria to grow.

Experts say this is a very difficult bacteria to kill. Clostridium botulinum bacteria are killed at very high temperatures, up to 125 degrees Celsius for a long time of about 10-15 minutes or more, while common bacteria only 70 degrees Celsius can be eliminated. In fact, home food pasteurization may not kill this bacterial toxin. More dangerous is that this toxin has no signs of recognition or detection, and the smell of food is still as good as usual.

So, the best way to minimize the risk of contamination is to ensure that the food production process is subject to strict technical conditions.

Vacuum food by removing air from food bags, helping to preserve food. (Photo: Ptfe-fabrics).

Household food is now being produced more and more, but without a process to ensure safety and hygiene, the risk of poisoning will increase. Experts recommend that it is best for people to use fresh food, after processing, use within 2 hours , if not eaten, store it in the refrigerator within the specified time to ensure safe food. .

For canned foods, when using, people need to carefully check the instructions for use and expiration. Consumers pay special attention and be more alert to products rich in anaerobic protein such as lean meat, pate.

The Department of Food Safety recommends that people strictly follow eating cooked and drinking boiling water. Only use products and food ingredients of clear origin, absolutely do not use canned products that have expired, bulged, flattened, deformed, rusted, no longer intact intact or with unusual taste or color changes.

When people use canned products, if they experience abnormal symptoms, they should immediately go to the nearest medical facility for timely examination and treatment.