With fresh fruits and vegetables, summer ended and winter food preparations began in the houses.
Tarhana, which has a very high nutritional value in addition to tomatoes, vegetables used in the production of pickles and pickles, and fruits used in the production of marmalade and jam, which are purchased fresh in summer, is one of the preparations made for the winter months.
Experts note that these foods can cause consequences that can range from food poisoning to death if they are not prepared and stored in appropriate conditions. Microbiologist Dr. From Altynbash University Operating Room Services Program Silk Ada Alver provided warnings and advice on the preparation and storage of winter food.
“DO NOT USE PLASTIC CONTAINERS”
A microbiologist who emphasizes that plastic containers should not be used first when preparing winter foods that are prepared and stored at the end of summer, Dr. Ipek Ada Alver, ” plastic kitchen utensils, holding and producing the most bacteria on a structure. Because it increases acidity on food and causes the appearance of carcinogenic substances, it can lead to reduced nutritional value of food, food poisoning, and stomach and bowel cancer. For this reason, glass containers should be consumed in winter food preparations,” he warned.
“DEADLY POISON IN CANS: BOTULINUM TOXIN”
Canned foods come at the very beginning of winter food preparations, but canned foods can cause brain and nerve damage, paralysis, even death when prepared without high heat treatment or under unsuitable conditions, said Dr. Silk Ada Alver gave the following information: “Clostridium botulinum, a spore-resistant species of pathogenic bacteria resistant to heat and environmental conditions, begins to multiply rapidly if canned foods are not prepared under appropriate conditions. Those who consume foods infected with this bacteria usually 18 to 36 hours weakness, dizziness, dry mouth, low blood pressure, skin color changes, swelling and painful, sweating, abdominal pain, nausea and vomiting, along with the later cases of blurry vision and double vision, paralyse the respiratory muscles with the entire body along with speaking, swallowing and breathing difficulties can be seen. However, after the process of paralysis, which affects the entire body, the condition can also lead to the death of the person.”
Although normally toxins can be neutralized when boiled for 10-30 minutes at 80 C and 10 minutes at 100 C, Botulinum toxin develops heat-resistant spores and can only be destroyed at 116 C, said Dr. Silk Ada Alver stressed that this toxin can become active and fatal in foods prepared and stored in unsuitable conditions, and canned winter foods should be prepared in pressure vessels or pots.
WARNINGS AND RECOMMENDATIONS FOR WINTER FOOD PREPARATION
Microbiologist Dr. Ipek Ada Alver stressed that relaxing the intensive working conditions of medical staff and reducing the number of patients receiving treatment is an important responsibility during this pandemic period, urging everyone to be careful about food poisoning.
Dr. Silk Ada Alver gave some advice and advice to prevent food poisoning and not to lose the nutritional value of winter food:
“- Make sure that the food you receive is not crushed, rotten and moldy
– Wash and dry the food you will prepare
-Use glass storage jars instead of plastic for canning. After washing your glass jars thoroughly and drying, pass the mouth of the jar through the flame and check for dents of the jar lid, trapezoid mouth, or rust or mold on the lid. Refresh the lids in each Canning.
-Although it is necessary to take care that foods that will be consumed in canned form are subjected to heat treatment for at least 10 minutes at 100 C and foods with a high acidic content for at least 20 minutes, use pressure pots or containers to process for 20 minutes at 116 C, if possible, in case of spores breeding.
-Freeze foods to be stored in boiled water to avoid losing their nutritional value and microorganisms do not reproduce, let them sit for 1-2 minutes and remove
– Do not throw winter vegetable fruits directly into the freezer when boiling or hot to store
– Fruits and vegetables to be consumed by drying can lose their high moisture content with vitamins B and C when exposed to excessive sunlight, so take care to dry them by covering a clean cloth in a cool, dry and shade environment
– Make sure that the mouth of the jar where you will store winter food is tightly closed. Store pickles and brines in a cool, dry and light-free environment with appropriate humidity and temperature, add a mixture of vinegar, salt and spices in the appropriate proportion to ensure fermentation and aroma
-Do not use products that are made at home or ready-made and bomb the lid, have bad taste and aroma, have mold in the form of white sediment on it when you open it and make an acid sound. Be careful not to open the mouth of the jar every time, removing as much product as you will consume
– Keep the products that you will store for a long time at -20 C and then consume the products without freezing, throwing them directly into boiling water
Winter salting is usually food, candy, since baharatlama can be maintained with high salt or carbohydrate content, due to heart, kidney and liver failure in patients with hypertension, diabetes, gallbladder disorders, and consume a small amount of individuals with”