From Rumor to Reality: Deadly Substance in Canned Foods; Minimize Your Consumption of Canned Foods

Thursday, December 26, 2024

Saed News: While this issue is very rare, it cannot be denied; the toxin produced by the bacterium Clostridium botulinum poses a very serious risk in canned products, leading to the dangerous and potentially fatal condition of botulism.

From Rumor to Reality: Deadly Substance in Canned Foods; Minimize Your Consumption of Canned Foods

According to the Society Service of Saed News, quoting Khabar Online, canning is a method of preserving food for long periods by packaging it in sealed containers. Canning was first developed in the late 18th century as a way to provide a stable food supply for soldiers and sailors during wartime.

The canning process varies slightly depending on the product but involves three main steps:

Processing: The food is peeled, sliced, chopped, cooked, or deboned, and seeds or pits are removed.

Sealing: The processed food is packed into cans.

Heating: The cans are heated to eliminate harmful bacteria and prevent spoilage. This process ensures the food remains safe and preserved for one to five years or longer (depending on the type of product).

Is Canned Food Harmful? / What is the Risk of Botulism in Canned Foods?

The toxin produced by the bacterium Clostridium botulinum (C. botulinum) poses a very serious risk in canned products. Botulism is a rare but serious disease caused by this toxin and is considered a type of food poisoning.

The botulinum bacterium thrives in anaerobic conditions where there is no oxygen. Since the canning process removes air from food, C. botulinum may find improperly canned or underprocessed foods an ideal environment to grow and produce toxins.

Is Botulism Fatal?

Yes, botulism attacks the body's nerves and can cause breathing difficulties, muscle paralysis, and even death. Improperly canned or fermented foods can create ideal conditions for bacteria to produce toxins. You cannot see, smell, or taste this toxin, but consuming even a small amount of contaminated food can be fatal.

Although botulism poisoning is rare, if left untreated, it can lead to serious consequences, including death. Therefore, if you or a family member experience symptoms of botulism, immediately call emergency services or go to the nearest medical center.

Symptoms of this poisoning include drooping eyelids and other signs affecting the facial muscles, eyes, and throat.

The toxins produced by Clostridium botulinum attack the nerves, causing weakness and paralysis in the muscles responsible for movement, speech, and swallowing. If the toxins affect the nerves that control breathing, it can be fatal.

Steps to Prevent Botulism:

If the canned packaging is damaged, such as leaks, dents, or unusual bulges, avoid consuming it and dispose of it.
Boiling the canned product for 20 minutes can help prevent the deadly risk of botulism poisoning.
Never leave opened canned foods at room temperature for more than two hours (or more than one hour if the room is warm).
Before consuming canned food, inspect its color, smell, and appearance. If, despite boiling, the contents appear contaminated, discolored, foamy, or moldy, discard them. Never taste the food to check if it’s safe.

Canned Foods Contain BPA

BPA (Bisphenol-A) is a chemical often used in food packaging, including canned goods. Studies show that BPA in canned foods can transfer from the can's lining to the food inside.

One study analyzed 78 canned foods and found BPA in over 90% of them. Additionally, research indicates that consuming canned foods is a primary source of BPA exposure.

In one study, participants who consumed a single serving of canned soup daily for five days experienced a more than 1,000% increase in BPA levels in their urine.

Some human studies link BPA exposure to health issues such as heart disease, type 2 diabetes, and male sexual dysfunction.

To minimize BPA exposure, limit your consumption of canned foods.