Russian infectious disease doctor Elena Khlopotova warned citizens about the risks associated with the consumption of pickled cucumbers, tomatoes, mushrooms and other foods.
Doctors warn that there is no general shelf life for home canned jars. It all depends on the method of spinning, preliminary preparation and content.
Cloudy jars with bubbles and swollen lids should cause concern before opening and consumption. Irresponsibility in this matter risks turning a person into poisoning, and in some cases even death.
The highest risks are in canned mushrooms, writes v102.ru.
“Botulism is caused by foods that are cooked without heat treatment and do not have access to oxygen. Most often, botulinum toxin develops in jars with mushrooms, ”says the doctor.
The disease causes vomiting, weakness, loose stools.
“Next, a person’s vision is impaired – he complains about the grid before his eyes, blurring or double vision. Another characteristic symptom of botulism is a violation of swallowing, ”Khlopotova warned.
If the symptoms are too obvious, then you should call an ambulance.
“The only effective method of treatment is the introduction of serum,” Elena said.
All this suggests that you should not buy homemade jars from your hands, without certificates and quality control. Plus, assessing all the risks, you need to wisely approach your own preparations for the winter, which are many, many years old.
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