Canned food is a convenient and popular way to add variety to your diet. However, it can also be a source of food poisoning if it is not properly handled or stored.
Canned food contains preservatives that can prevent spoilage, but they also have the potential to cause food poisoning if mishandled.
Botulism is the most serious form of food poisoning associated with canned food. This type of poisoning is caused by a toxin produced by the Clostridium botulinum bacteria, which can grow in airless environments, such as inside a sealed can.
The toxin causes paralysis and can be deadly if not treated quickly. Symptoms include double vision, trouble swallowing, blurred vision, and muscle weakness.
Other types of food poisoning associated with canned foods include listeria and salmonella infections. Listeria is a bacteria that can cause fever, headaches, nausea and abdominal cramps. Salmonella poisoning can cause fever, vomiting and diarrhea.
Preventing Food Poisoning from Canned Foods
Food poisoning from canned foods can be avoided by following some simple precautions. Always inspect cans for signs of damage before purchasing them and discard any cans that are dented or bulging. When preparing canned foods, make sure to follow the instructions on the label carefully and do not consume any product that has been left out at room temperature for more than two hours.
It’s also important to store canned foods properly after opening them. Refrigerate any opened cans within two hours and use within three days for optimum safety. Do not freeze opened cans as this may increase the risk of contamination.
Conclusion
Canned foods are convenient but they have the potential to cause serious illnesses due to botulism or other forms of food poisoning if they are not handled and stored correctly. To avoid this risk, always inspect cans before buying them, follow instructions on the label when preparing them, refrigerate opened cans within two hours and use within three days.