Beware of the ‘botulism’ bacteria

Prof. Dr. Nazan Turhan, Head of Department of Food Engineering at Izmir University of Economics (IUE), made vital warnings to consumers regarding homemade preserves prepared in the autumn. Stating that the bacterium ‘clostridium botulinum’ can reproduce in products like tomatoes, peppers, eggplants, and pickles if sufficient temperature and sterilization are not ensured, Prof. Dr. Turhan said, “The botulinum toxin produced by this bacterium causes botulism, a very serious type of poisoning. This toxin affects the nervous system, can paralyze muscles, and can lead to fatal consequences if not treated.”

With the cooling weather, winter preparations in kitchens have accelerated. As homemade preserves begin to take their place on kitchen shelves, Prof. Dr. Nazan Turhan warned against the risks that may arise during the preservation process.

“PREVENT CONTACT WITH AIR”

Stressing that home preservation is intensive in November, Prof. Dr. Turhan listed the points that need attention as follows: “The vegetables used for pickling must be fresh. Vegetables must be completely cleansed of soil; they should be washed thoroughly under running water, not in a bowl. The healthiest packaging is glass jars. The jars, lids, and kitchen utensils to be used should be carefully cleaned and, if necessary, sterilized with boiling water. No air should remain between the vegetables; plates or weights should be placed inside the jar to prevent the vegetables from coming into contact with air. Furthermore, using plenty of salt in preserves is important for preservation.”

“STORE AT THE CORRECT TEMPERATURE"

Prof. Dr. Turhan stated that fermentation usually starts within 3-5 days, and during this process, the preserves should be stored in a cool and dark environment. “After the preserve is set up, fermentation begins at room temperature (approximately 20°C) for the first 3-5 days. When gas release and slight cloudiness are observed, the jars should be moved to a cool, dark place (10-15°C) or the refrigerator. Pickles left in a warm environment for a long time (25°C and above, especially 30-37°C) will experience both a deterioration of taste and an increased risk of botulism,” she concluded.