Preserving Jars and Recommendations Against Botulin
Making jams, pickles or tomato sauce yourself and preserving it is something that many people enjoy but it is important to do it right to avoid food poisening.
Online, December 5, 2013 (Newswire.com) - Botulism is an acute food poisoning caused by toxins produced by Clostridium botulinum, a Gram- positive bacterium that lives in the absence of oxygen which means preserving jars are the best breeding ground for the bacterium.
Nevertheless industrially produced preserved food is considered safe. Only very few cases of botulism caused by products bought in supermarket are known. Poisening happens more often with homemade preserved food.
Therefore you need to be careful with the food you preserve at home it is especially important to sterelize the glass jars properly, make sure the jars are perfectly sealed and use the right ingredients.
A good way to avoid botulin is to use high amounts of sugar (jams), salt (pickled foods) or a strong acidic ( tomato-based ) for your homemade preserves. They prevent the bacterium.
For all others there is no 100% guarantee that no botulinum toxin has affected the preserved food, since the methods of sterilizing at home are not able to completely destroy the spores it is recommended to take the utmost care.
For an optimal preservation of food it is also necessary to choose good, high quality containers that guarantee the highest safety and hygiene standards possible, like the preserving jars (http://myhome.bormioliroccocasa.com/myhome/en/home/catalog/quattro-stagioni.html) of the line "Quattro Stagioni" by Bormioli Rocco.
These glass containers, fitted with a screw cap sealing, are produced by Bormioli Rocco with top quality materials that are ideal to perfectly seal your jams, pickles and sauces.
The „Quattro Stagioni" jars are available in a very wide range of shapes and sizes. To find out more visit the website of bormioli Rocco and consult the „MyHome"catalog.