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Who does not know the fish, one of the animal food rich in protein, unsaturated fatty acids, vitamins and minerals that are essential for the body. In addition, the fish was also one of the perishable food / rot and require treatment in its processing. One form of this fish product processing technology is a "canned fish" that is now being sold and consumed by the public.

One of the goals of the fish canning is that food can be stored for longer. Canned fish and consumption that we see is the result of the various stages of production that already have standards to maintain quality and suitable for consumption.
An instant presentation was one factor people to consume canned fish. Buy, open, short cooking process (canned fish has gone through the process of early ripening), serve and eat. That's factor make canned fish is popular for housewives and children boarding a super busy or reluctant busy.

But does everyone know that the canned fish, there is one type of bacteria that can cause harm and even death?

Bacterial name is "Clostridium Botulinum" that produce "botulin toxins". Clostridium Botulinum is a heat-resistant bacteria. Lack of production control at the time of heating will cause the bacteria are active upon storage.

The question arises spontaneously we as lay people, how can consumers know that canned fish contain Clostridium Botulinum bacteria?

The only way to know whether to buy canned fish containing the bacteria Clostridium Botulinum visually is to look at the physical form of packaging. Canned fish packaging containing these bacteria will bulge in the lid. This is due to the formation of gas (hydrogen and carbon dioxide) which is caused by the growth of bacteria that are anaerobic.

The appearance of bloating can be distinguished as follows:
  • Flipper: the can looks normal, but if the lid is pressed with one finger then another cap will bulge.
  • Springer / bloating side: one looks normal lid closed while others bloating. If the lid is pressed then the bloating will go into the cap and the other will be inflated.
  • Bloated software: the second lid puffed but not hard and still can be pressed with a finger.
  • Bloating loud: both bloated and hard lid that can not be pressed with a finger. On the damage that has been advanced in which the formation of gas very much, tin cans may explode because of the connection can not keep the gas from the inside.
It is also necessary in the purchase of canned fish:
  • Looking at the expiration date
  • Discoloration on the tin.
  • See what there is rust on the packaging.
That's a little Health info about Clostridium Botulinum Bacteria in Canned Fish, be a smart consumer.