canned food clostridium botulinum :: Article CreatorCan You Store Canned Foods In The Refrigerator?
You probably know that canned items are among the foods you don't actually have to refrigerate. When stored correctly, canned foods can last anywhere from 18 months to five years, depending on the food. However, could you opt to store your canned food in the fridge if you simply wanted to?
While you technically can, it's not recommended. If your canned items are unopened, the USDA advises against storing the cans in the fridge unless it's for a very short time. Canned items should be kept away from environments that are exposed to extreme temperatures, such as the fridge and the freezer. In fact, eating frozen canned food is a disaster waiting to happen as any potential freezing, thawing, and re-freezing can put you at risk for botulism. Additionally, environments that have high humidity and moisture levels can cause the cans to deteriorate. Ideally, you should keep your canned foods in a slightly cool, dry space, such as in a cabinet or pantry -- though the USDA further warns that you should keep your canned items in cabinets that are not over your stove or under your sink.
Read more: 6 Canned Meats You Should Buy And 6 You Shouldn't
Person opening can of tomatoes - Miniseries/Getty Images
The USDA's recommendations for storing canned foods in the fridge, however, change slightly when it comes to open cans of food. Let's say you opened a can of tuna to make a salad, but didn't use the entire can, or you popped open a can of tomato paste and didn't use it all (because who ever does?). If you want to refrigerate that leftover food right in the can, the USDA says you can do so, but you should ideally use the leftovers within four days.
Just because you can do something, though, doesn't always mean that you should. There's a good reason why you shouldn't store food in an open can. The USDA notes that leftover food stored in its open can may not retain its quality and flavor, as the oxidizing metal can impart a tinny taste. It's a better choice to transfer the food to another container that you can close and seal. It's also worth noting that some opened canned foods will last longer in the fridge than others; for example, an open can of veggies may last just a day before deteriorating in quality, while tomato sauce may last longer.
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What Is Botulism? Here's How It Is Connected To Your Favourite Mayonnaise
A few weeks ago, a 'botulism' outbreak in Saudi Arabia, following which a person died and 75 got hospitalised, was doing rounds on social media. The country's health ministry said that a lab test identified clostridium botulinum in the Bon Tum mayonnaise brand used by the Hamburgini food chain in Riyadh. Mayonnaise is a major part of the regular diet of a common expatriate in Saudi Arabia. It is served with broasted chicken, nuggets, kebab, al faham, burgers, and sandwiches, fried or roasted meat. However, not many realize that mayonnaise may be tasty but it could be dangerous too. Using expired or stale mayonnaise could lead to severe health problems like botulism.
What is botulism?A serious illness caused by the bacterium Clostridium botulinum found in soil, water, and improperly processed or preserved foods, botulism affects the nervous system. The rare disease can occur when the bacterium grows in improperly stored, processed or canned food. The bacterium that does not require oxygen for growth, is often seen the most in tinned food or vacuum-packed food items.
Mayonnaise, particularly when homemade, contains raw eggs. This can aid the growth of harmful bacteria if not handled and stored properly. Generally, commercially produced mayonnaise undergoes quality control measures to prevent contamination. But, if the eggs used in it are not pasteurized, processing and packing equipment are not sanitised and if the mayonnaise is not stored at conducive temperatures, the bacterium can grow and produce toxins in commercial mayonnaise too.
Symptoms of botulismIts symptoms are muscle weakness, paralysis, and potentially life-threatening respiratory failure and early diagnosis is extremely crucial for its treatment. The condition produces a toxin that weakens the nervous system of the body. Facial weakness, trouble swallowing or speaking, blurred or double vision and shortness of breath are some of the symptoms of botulism. It is treated with antitoxin and supportive care.
Seek medical treatment immediatelyThe symptoms of Clostridium botulinum bacterium are distinctive and are easily detectable. IV fluids or painkillers too may be used if required to treat the condition. In critical situations, the bacterium may affect the respiratory system causing severe shortness of breath. In such cases, the patient has to be transferred to the ICU and put on mechanical ventilation. Medical experts say that, with proper treatment, the chances of death of a botulism patient would be less than seven per cent. It is better to consume cooked food while it is still hot. When cooked, the bacteria and toxins would perish in the high heat. Besides, food should be cooked and handled properly as clostridium botulinum bacterium is a rare but serious condition. One should be aware about the food safety guidelines and take proper precautions while eating tinned or canned food items.
7 Worst Canned Foods You Can Buy
America loves its tuna, with roughly 1 billion pounds consumed annually, according to the National Fisheries Institute. Canned tuna, in particular, is the nation's second most popular seafood product after shrimp. While its convenience and ability to retain flavor and freshness are undeniable, there's a significant reason to reduce your intake: the amount of mercury you're potentially ingesting.
White tuna, commonly sourced from albacore, is particularly problematic when it comes to mercury content. This type of canned tuna can have almost triple the amount of mercury compared to other varieties. Consuming too much mercury can cause serious health problems.
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