Autumn has arrived, and the tomato paste season has begun. While natural tomato paste preparations continue at home, serious warnings have come from experts for public health. Experts, who emphasize that products that are not made according to their techniques can lead to paralysis or even death, have drawn attention to the risk of “Botulism”. Food Engineer Selen Akbulut, who warned about the risk of “Botulism”, commonly known as canned food poisoning, stated that canned products should be considered in the riskiest product category in terms of food microbiology, and said, “If you observe foaming, overflowing, or a significant change in the taste and smell of the product when you open the jar, you should definitely destroy it without consuming it.”
THE MOST RISKY FOODS
Akbulut pointed out that seasonal vegetables such as green beans and okra have high pH values. brought the following warnings to the agenda: “These products I mentioned are kept as canned, but it should be known that the risk of poisoning is higher than tomato sauces. The jar lids of canned products made at home must be new. The canned material should be filled into the jar with hot filling and the mouth should be tightly closed. It is important to consume the canned food after it is opened. For this reason, single portion jars should be preferred, not large ones. Canned foods should be stored in a cool, dry place away from direct sunlight.
THE RIGHT CONTAINERS MUST BE SELECTED
Expert Dietician Betül Merd stated that canned tomato paste deteriorates rapidly when exposed to oxygen, causing changes in color, taste and texture, and said: “Reducing storage, light, temperature and air exposure factors of homemade tomato paste ensures that the products have a longer life. The pH level and stability of tomato paste are important for shelf life. “Tomatoes are naturally acidic and the pH of the paste affects its susceptibility to spoilage. The right containers for the paste should be chosen. The jars should be made of glass and the lids should be airtight.”
ONE YEAR DETAIL
“The jars should also be boiled in hot water for a few minutes before use,” said Merd, adding, “The lids of the products should also be tightly closed. After these procedures, it is very important to store them in a cool place away from sunlight. Tomato and pepper paste made at home can be consumed safely for up to a year when stored properly, “To get the best flavor, it is ideal to consume it within 6 to 8 months.”
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