The expert told in which canned food botulism develops
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Head of the laboratory, All-Russian Research Institute of Canning Technology, Federal Scientific Center for Food Systems named after V.I. V.M. Gorbatova Natalya Posokina told in which canned food botulism can develop. Expert referred to “Newspaper.ru“, said that we are talking about low-acid canned foods. She cited lunch dishes, beans and vegetable caviar as examples.
Posokina said that botulism, unlike mold or sourness, cannot be identified by appearance or smell.
According to the expert, long-term sterilization takes place in the factory stew at plus 120 Celsius, which, according to her, cannot be provided at home. In this regard, she urged not to prepare stew at home, as well as green peas, sweet corn and beans.
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