Is it necessary to heat canned meat and fish before eating to prevent Botulinum poisoning?

Some people worry about the risk of food poisoning so when eating canned foods such as canned fish and canned meat, they often reheat them thoroughly .

Cook canned foods thoroughly before eating to prevent Botulinum poisoning?

Choose and store canned foods properly to prevent the risk of food poisoning. (Photo: SKDS).

According to Dr. Pham Thuy Duong, lecturer of the Faculty of Biotechnology, Phuong Dong University, canned food is a popular form today because of its convenience and diversity. The method of canning food allows food to be stored for a long time using a process suitable for each type of food and is divided into three stages: Processing, canning, and heating. All three stages require a high level of prevention and control of infection by pathogenic bacteria.

During the heating stage - when the food is canned and sealed, people use appropriate sterilization techniques to destroy harmful microorganisms in it while ensuring that nutrients are lost to the minimum, giving the product the best quality. One of the microorganisms that often invades canned food and has a major impact on the health of users is the bacteria C.Botulinum .

Consumers heat food after opening the can to avoid toxins that may arise later. However, heating canned food at high temperatures does not break down the toxin, so it is almost meaningless to prevent Botulinum poisoning if the canned food is contaminated with this toxin during storage . Because if the food is contaminated with Botulinum, this toxin has already multiplied and developed before the can is opened and produces toxins.

Boiling at high temperature for 8-10 minutes can destroy the spores but cannot decompose the existing toxin . Botulinum spores are very heat resistant and can survive for several hours at 100 degrees Celsius. Therefore, reheating for a few minutes before eating will not destroy the toxin if the food is already contaminated with Botulinum .

Store canned food in a cool, dry place with a temperature below 30 degrees Celsius. (Photo: SKDS).

Although thoroughly cooking canned meat and fish before eating at high temperatures for a long time (120 degrees Celsius for 30 minutes) can destroy toxins, in fact, if the canned food meets the standards for shelf life, the can is not dented, swollen, rusted, and is well preserved, overcooking can cause the food to lose its flavor and deliciousness.

Some notes when using canned food

To best preserve canned foods, store them in a cool, dry place below 30 degrees Celsius, preferably 10-21 degrees Celsius, but not in a freezing environment. Do not store them in places exposed to excessive moisture such as above the stove or under the sink.

Do not store canned food in an iron container after opening, but reheat it, transfer the food to an airtight plastic or glass container and store in the refrigerator, use within 2-3 days.

Note , before using canned food, clean the top of the can to prevent bacteria from contaminating it .

Rotate foods so that the oldest foods are used first , and do not use canned foods past the expiration date printed on the can. Canned foods with high acid content such as tomatoes, fruits and pickled foods have a shorter shelf life and tend to stay at their best quality for 12-18 months.

Absolutely do not use canned products that are expired, swollen, flattened, deformed, rusty, not intact, or have unusual odors or colors. (Photo: SKDS).

Meanwhile, low-acid canned foods like meats and vegetables can last from 2 to 5 years. However, nutritionists say it's best not to keep canned foods for more than a year.

Recommendations for preventing Botulinum poisoning from the Department of Food Safety, Ministry of Health :

• 1. In production and processing, raw materials that ensure food safety must be used and hygiene requirements in the production process must be strictly followed. In canned food production, strict sterilization must be followed.
• 2. Only use food products and food ingredients with clear origin and source. Absolutely do not use canned products that are expired, swollen, flattened, deformed, rusty, not intact, or have unusual odors or colors.
• 3. Eat cooked food and drink boiled water. Prioritize eating freshly prepared and cooked foods.
• 4. Do not pack food tightly and leave it for a long time without freezing. For fermented foods, pack or cover them tightly in the traditional way (such as pickles, bamboo shoots, pickled eggplants.) to ensure they are sour and salty. When the food is no longer sour, it should not be eaten.
• 5. When symptoms of Botulinum poisoning appear, go to the nearest medical facility immediately for timely diagnosis and treatment.

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