We still talk about Botulin, a topic returned to the center of the chronicles for several cases of food poisoning with two outbreaks, one in Sardinia and the other in Calabria.
We do it by talking about tomato puree, one of the classic preserves of the Italian tradition and among the most common.
The botulinum risk exists, but it can be zeroed following the procedures indicated by the National Reference Center for Botus of the Istituto Superiore di Sanità , a series of clear indications to prepare the tomato puree in the correct and safe way.
Prepare the tomato puree in the correct way
Mature tomato naturally has an acid pH, around 4.2-4.3, which hinders the development of botulinum, a natural acidity that guarantees first protection, but which alone is not enough. Contamination can in fact take place to take place through several transmission agents, such as land, dust and even not perfectly clean tools. In addition, the spores of Clostridium botulinum They are present in the environment and can contaminate tomatoes during collection or processing.
The selection of the raw material is fundamental, as important as the way in which it must be treated.
Tomatoes must be ripe, healthy, without dents and rotten parts. They will be washed accurately to remove the earth and superficial impurities, in a healthy environment, which means hands, surfaces, pots and well -sanitized work tools before starting the preparation.
The cooking of tomatoes must be prolonged and uniform. After the squeezing, the pass must boiled for at least 20 minutes, mixing frequently, a passage that reduces the humidity and concentrates the natural acidity of the tomato. The addition of lemon juice or citric acid further increases safety by lowering the pH under the critical threshold of 4.5.
The filling phase of the jars: here too great attention will be needed. The sterilized containers must be filled with hot leaving a head space of about 2 centimeters, space that will allow the formation of the void in the subsequent cooling phases. Remember: new capsules and gaskets guarantee hermetic closure, indispensable for maintaining the void.
Final pasteurization is the decisive passage. The closed jars must be completely immersed in boiling water for at least 40 minutes. The water must exceed the caps of 5 centimeters. After boiling, the jars must remain in the water that cleans gradually, to avoid the thermal shocks that could break them.
Empty control confirms the success of the process. The metal caps must be concave, a sign that the void has been formed correctly. In the case of jars with rounded caps, or that “click” to the pressure, it will be necessary to discard everything without hesitation. Another precept on conservation: choose a cool and dark place to preserve both quality and safety, and remember that after opening, the pass will be kept in the refrigerator and consumed within a few days.
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