After the serious intoxications in Calabria, they cost the lives of at least two people who had consumed a sandwich bought in a food truck, the attention on the botulinum in our country remains high. But how to reduce the risk? Cooking food in the microwave can be a solution? The National Reference Center for Botus of the Istituto Superiore di Sanità clarifies that the microwave does not guarantee the destruction of the Clostridium botulinumthe bacterium that causes botulinum.
Some info on the bacterium
The bacterium exists in two forms: the spores, extremely resistant, and the vegetative cells that produce toxin. Traditional cooking at 80 degrees for at least 10-15 minutes up to the heart of the product destroys toxin, a sensitive heat protein. The spores instead survive much higher temperatures and require specific treatments to be eliminated.
The limits of the microwave in the fight against botulinum
The microwave has intrinsic limits in heat distribution. Unlike conventional cooking, electromagnetic waves heat foods in a non -uniform way, an aspect that will give life to warmer areas and colder areas. A dysomogeneity that prevents you from reaching the temperature necessary everywhere to inactivate botulinum toxin.
This is because the spores of the botulinum also resist at temperatures above 100 degrees. To eliminate them, temperatures of 121 degrees maintained for at least 3 minutes, impossible conditions to be obtained with a normal domestic microwave oven. The intake of spores does not cause problems in healthy adults, whose digestive system prevents germination. The danger arises when the spores find in the preserves the ideal conditions for developing: absence of oxygen, pH greater than 4.5 and ambient temperature.
How to proceed for the correct preparation of home preserves
Do you love preparing homemade preserves? Fantastic, you are continuing one of the oldest local gastronomic traditions, you will only have to rely on scientifically validated prevention methods, such as the following:
The microwave oven remains a useful and versatile tool, a faithful ally of the kitchen, but is not suitable for the safety of the preserves. Remember that the prevention of botulism requires precise specific methods and constant attention.
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