Home»Tecnologie»Rischio botulismo: ecco come preparare le conserve in modo sicuro

Rischio botulismo: ecco come preparare le conserve in modo sicuro

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Il rischio Botulino. Oggi per risparmiare e avere una corretta alimentazione senza additivi si pensa a fare le conserve sottolio in casa. Ma bisogna stare molto attenti e seguire attentamente ogni passaggio. Il rischio è quello di contrarre il botulismo, un intossicazione causata da un batterio potentissimo resistente alle temperature elevate che può portare gravi conseguenze alla salute del nostro organismo. Ecco di cosa si tratta e come si prepara una conserva sottolio.
Che cos’è il botulismo nello specifico?

Il botulismo alimentare è una grave intossicazione dovuta alla presenza nell’alimento di tossine prodotte da un batterio chiamato Clostridium botulinum, che vive nel terreno e che può facilmente contaminare anche i funghi. Questo procedimento avviene durante la fase di conservazione degli alimenti non abbastanza acidi e in assenza di ossigeno, ossia nelle conserve sottolio a basso contenuto di aceto. Gli alimenti, pur contaminati, non presentano segni di alterazione e, di conseguenza, vengono consumati inconsapevolmente e avvelenano il nostro corpo. Si inducono così gravi sintomi di vario tipo: neurologici, alterazione della vista, difficoltà nella deglutizione e del linguaggio fino alla progressiva paralisi dei muscoli respiratori e alla morte.
La corretta preparazione delle conserve sottolio

Dopo aver pulito bene i funghi e tagliati a pezzi, bisogna sbollentarli per alcuni minuti in una pentola con acqua salata per metà, l’altra metà riempita di vino bianco e l’aggiunta di aromi e spezie. Dopo averli scolati e lasciati asciugare, si versano i funghi nei vasetti di vetro, preventivamente sterilizzati e ricoperti di olio. I barattoli, mai da riempire fino all’orlo, vengono poi ermeticamente chiusi, immersi in una pentola con acqua e sottoposti ad ebollizione (pastorizzazione) per un tempo variabile a seconda della loro grandezza.
Nel momento in cui verranno aperti i barattoli per la consumazione, bisogna controllare che non ci siano stati eventuali versamenti di liquido e/o la perdita del sottovuoto: in questo caso la conserva va buttata. Lo stesso discorso vale se presenta un colore e/o odore innaturale.

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