The biologist named the most dangerous kind of canned food

Some types of homemade canned food can be dangerous, and their use can lead to severe poisoning. Candidate of Biological Sciences Yulia Markova told about this on Monday, September 8.

She recommended avoiding the preparation of long-term storage preparations from meat, poultry and fish.

"These products are difficult to clean from microorganisms, including dangerous clostridia spores," the expert emphasized in an interview with Lenta.Ru .

According to Markova, poisoning with homemade canned food can be fatal due to botulism. 360.ru .

The biologist explained that the only effective way to destroy pathogenic spores is heat treatment, which is achievable only at temperatures above 120 degrees and high pressure, which is available only in industrial autoclaves.

They invest in banks: Russians started making winter preparations earlier

Home "twists" can become an environment for the development of botulism, experts warn

On September 5, it became known that 41% of Muscovites between the ages of 18 and 24 are making preparations for the winter, writes RIAMO.

Every third resident of the capital (34%) Annually preserves food. A quarter of Muscovites (23%) do this according to their mood — not every season, RT reports.

Dietitian, PhD Elena Solomatina warned on September 4 that mushrooms are the most dangerous in terms of botulism, so it is especially important to thoroughly wash and preserve them properly.

All important news is on the Izvestia channel in the MAX messenger.