Sezonul zacuștii și al borcanelor cu roșii vine cu un risc: cum previi botulismul la conservele de casă

In September, many households in Sibiu prepare preserves for winter, but improper sterilization can lead to botulism, a serious illness. Experts emphasize the importance of precise thermal treatment to eliminate harmful microorganisms. Regular boiling may not suffice for low-acid foods, where Clostridium botulinum spores can survive. Safe processing temperatures depend on food acidity, with low-acid foods requiring pressure cooking. Certain foods, like tomatoes, need acidification to ensure safety. Risky preparations include low-acid dishes like zacusca and canned meats, which must be processed correctly to avoid botulism. Signs of spoilage include bulging lids and unusual odors, and any suspicious jars should be discarded immediately.