Using heat preservation to what temperature must canned food be heated ? Improper food preservation process can trigger the growth of Clostridium botulinum bacteria spores. Bacteria can survive in processed food products that are preserved, such as in cans.
How to get rid of Clostridium botulinum bacteria in packaged canned food must use the right heat temperature.
If the temperature is met according to the standard rules of the Codex (international food standardization to ensure food safety), then this will also eliminate other types of bacteria present in the food.
Canned food preservation technology that is being pursued is in the form of using a retort (canning food product). Food products are heated in a heat-resistant vessel with a temperature of 121.1 degrees Celsius for 30 minutes.
Through a high-temperature heating process, pathogenic bacteria such as Clostridium botulinum present in canned food products can be removed.
Poison to the Body
Of the many types of foodborne diseases, Clostridium botulism is one of the most dangerous. It can cause paralysis and can be life-threatening, but it is rather rare.
Quoted from WebMD, botulism is usually associated with fruits and vegetables that are packaged in cans. Canned food can carry bacteria that cause botulism.
Botulism is caused by the bacterium Clostridium botulinum (C. botulinum). These bacteria release neurotoxins, toxins that attack the nervous system. Symptoms that will be felt begin with weakness on both sides of the face, then down to the neck, then weakness is experienced throughout the body.
Other early symptoms include blurry eyes, difficulty swallowing, slurred speech, and shortness of breath. Other symptoms include vomiting, abdominal pain, and diarrhea.
You may have difficulty urinating and have severe constipation. If you don't get treatment, symptoms can progress to paralysis of the arms and legs and the muscles used for breathing.
Supervision and Assistance
To use retort technology. Retort operations also require qualified and skilled Human Resources (HR).
The preservation process with retort technology requires supervision and assistance from experts. It must be observed precisely, whether the heat generated is sufficient to kill the bacteria in the food.
The availability of retorts is not all owned by the community because the price of the equipment is quite expensive. We can take advantage of retorts in food business incubator units in certain regions and institutions.
There needs to be retort technology too. Of course, the quality of processed canned food products that are made is of higher quality and has competitiveness.
