How to store food to reduce the risk of botulism

The cases of botulism poisoning recorded first in Sardinia and then in Calabria shine a light on the need to properly store food.

To prevent the formation of Clostridium botulinum, a dangerous ecotoxin that can develop in poorly stored foods, it is essential to follow some safe practices.

- Here are the main tips -

Homemade preserves

Sterilization: Use jars and lids sterilized by immersing them in boiling water for at least 10 minutes. Make sure the jars are intact and free of cracks.
Heat Treatment: Cook foods at appropriate temperatures (at least 100°C for acidic foods, such as tomatoes, or use a pressure cooker for low-acid foods, such as vegetables or meat, to reach the 121°C needed to destroy botulism spores).
Acidification: For canned vegetables, add vinegar or lemon juice to lower the pH (below 4.6) and make the environment hostile to botulism.
Proper vacuum sealing: Check that the vacuum is effective (the lid should not "click" when pressed). If the lid is bulging or opens easily, do not consume the contents.
Boil before consumption: For low-acid home canning, boil the contents for at least 10 minutes before consuming to destroy any toxins.

Storage in the refrigerator

Keep the refrigerator below 4°C, which is ideal for slowing the growth of bacteria.
Store perishable foods (meat, fish, dairy products) in airtight or well-sealed containers and consume them within a few days.
Do not leave food at room temperature for more than 2 hours (1 hour if the temperature is above 32°C).