August is the month of sewing vegetables, fruits and berries. Many housewives traditionally believe that making them at home, they reduce the likelihood of poisoning than when buying a ready-made product.
Nevertheless, if the cooking technology is violated, using unsuitable fruits, this can happen. We have compiled a list of common mistakes that lead to spoilage of seals, make them dangerous to eat.
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Use of low-quality fruits
In the markets, you can often see boxes with already rotting fruits and vegetables, where it says "For compote", "For jam". Many people believe that heat treatment kills any microorganisms, which means that you can not buy high-quality and more expensive products.
But rotten fruits contain mycotoxins. These are dangerous substances that are classified as carcinogens that cause cancer. Even multi-stage heat treatment does not kill them.
Therefore, using such fruits is dangerous to health and they are suitable only as fertilizer for the beds.
The first rule is that any vegetables and products used for harvesting must be fresh, without signs of damage.
Harvesting jam with seeds
The bones contain the substance amygdalin. When ingested, it is converted into a very dangerous poison - hydrocyanic acid. And the longer the jam is stored, the more poison gets into the product.
Therefore, it is advisable to cook seedless jam or eat it as quickly as possible.
Adding aspirin
Many housewives use this drug in the preparation of pickled cucumbers. Some believe that aspirin cleans the solution, protects the workpieces from rapid deterioration.
Undoubtedly, aspirin creates an acidic environment that destroys dangerous microorganisms. This facilitates longer storage. But salicylic acid in high dosage is dangerous: it negatively affects the mucous membrane. Therefore, you should not use lightly salted cucumbers as a snack for strong alcoholic beverages.
According to clinical observations, long-term use of salicylic acid increases the sensitivity of the body. This can cause allergies, including in those who have not previously suffered from such a disease.
Recycling spoiled workpieces
Long-term storage often results in the appearance of mold on the product. But the fungus provokes the appearance of the same dangerous mycotoxins that send the body.
You cannot fight it - you will have to throw away the spoiled product. Also, you should not use the composition for subsequent processing and preparation of a new portion (as housewives often do, subjecting the contents of the cans to heat treatment).
Such savings can lead to serious food poisoning.
And be careful - if the lids are swollen, this usually indicates cooking errors, non-compliance with the recipe. This can also happen due to the fact that you poorly prepared the containers, did not pasteurize them.
Always be careful when preparing jam and other similar preparations. If you violate the technology, use even slightly tainted products, this can result in serious poisoning.
More interesting articles:
- TOP 10 mistakes when pickling cucumbers: how to get a crispy appetizer?
- 10 myths about healthy eating
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