If we browse the internet and look for how to make preserves, we will find a great deal of information on homemade processes for making your own canned fish at home. But is this safe?
Canned fish undergoes a meticulous process during its production, where not only is the fish prepared for its correct preservation, but once canned, the cans are sterilized and the process is completed by subjecting the product to high temperatures and pressures to achieve optimum preservation and give it the correct microbiological stability.
What are the risks of making homemade preserves at home?
Although it may seem like an ideal way to preserve vegetables or fish (even meat, seafood, and other foods), homemade preserves require the necessary knowledge and equipment to guarantee the correct decontamination of the products.
When we soak up information to make our own preserves at home, we see how special emphasis is placed on heat treatment, cleaning, hermetic sealing, and sterilization of the utensils to be used. But, the truth is, that at home it is very difficult to be able to subject the products to the necessary temperatures to achieve an optimal preservation process.
In fact, it is common to find pasteurization recommendations using the boiled water treatment, an example is tuna, where we can see homemade canning processes that indicate submerging it in boiled water for 90 minutes. And the reality is that in that time, only 10% of the real sterility to which the products are subjected can be completed.
And what are the risks of not completing this process correctly? That the toxins generated by the food and the microorganisms present in them are not eliminated and aligned correctly, and generate in our body the appearance of diseases such as botulism.
What is botulism and what does it do to your health?
Botulism is a rare but serious illness caused by a bacterium called Clostridium botulinum, which produces a toxin that can block the transmission of nerve signals, leading to muscle paralysis.
There are three main types of botulism: foodborne, infant, and toxic-infectious, and symptoms can include difficulty swallowing, speaking, breathing, muscle weakness, blurred vision, headache, and fatigue.
How to avoid these risks?
Among the most common recommendations are cooking all food thoroughly, proper refrigeration, avoiding the consumption of canned food that has not been properly regulated, and in the case of children, also avoiding the consumption of honey by babies.
Although the home preservation of foods such as vegetables, meats, and fish can be tempting to make our own products, it is preferable to avoid the risks and resort to all the offers that can be found on the market.
Within the offer that we can find, there are many brands that follow traditional preservation processes, made by hand, and rigorously complying with all health processes to guarantee the consumption of the products.
At USISA, our know-how has allowed us to develop a wide range of canned fish, maintaining the traditional work and the utmost care in the selection of raw materials. hat is why we do not want you to get dirty in the kitchen or take risks, it is better to bet on safe. Therefore, we invite you to visit our online store and take advantage of our 10% discount, with the code SUMMER10, until September 3rd. Don’t miss the opportunity and end the summer with flavor.
