The doctor recommended carefully processing fish, meat, mushrooms, vegetables and fruits used for canning.
When preparing preparations, you cannot independently change the cooking and boiling time, as well as reduce the amount of salt, sugar and vinegar. At the same time, it is advisable to boil or fry canned food that has been stored for a long time before use with the addition of vinegar.
Of particular concern are asymmetrical or swollen edges of cans, altered color and odor of the contents.
“At the same time, you cannot test them first, because even a drop of a spoiled product can cause botulism and irreversible neurological consequences,” Rybalko warned.
