The Food Safety Inspection Body of the Republic of Armenia, based on the alarming statistics related to poisoning of people by canned food made at home, urges to avoid canning food products at home.

Canned food produced by improper technology and in unsanitary conditions may contain various bacteria and microorganisms leading to poisoning. This is especially possible if the canned food has not been properly heat-treated or refrigerated to kill the bacteria.

Botulism is the most common disease of canned food poisoning: improper heat treatment activates the bacterium Clostridium botulinum in canned food, and the poison it produces can cause serious health problems and even death. Food contaminated with botulism may not change in taste, smell, color or appearance, and symptoms usually appear within 12-36 hours of exposure to the bacterium.

According to statistics, there were 13 cases of botulism poisoning (2 with death) in 2022 and 10 cases in the first half of 2023. 80% of cases were registered in rural areas.

So once again, we urge you to avoid canning food products at home.

However, if you are still going to consume home-made canned food, follow a few simple rules before eating it:

• do not buy canned food at the market or from random people,
• before using, subject to heat treatment by boiling the contents of the container for 20-25 minutes,
• in case of unpleasant odor or taste after opening the container, refuse to use it,
• at the first symptoms characteristic of poisoning, seek medical attention immediately.

And, if home canning is principle for you, remember and follow the following safety rules:

• use recipes from trusted sources (official recommendations), do not change the proportions of ingredients or cooking methods without sufficient experience, observe the recommended cooking times and temperatures,
• keep clean and hygienic: wash hands and clean surfaces to be worked on before starting work,
• properly sterilize equipment and seal glass containers: this can be done by immersing them for a few minutes in boiling water or by placing them in a high-temperature oven,
• use only fresh, high quality food ingredients, make sure that they are not damaged, treat them properly before putting them into glass containers, and make sure that the lids are tightly closed after packing them into containers: this is to prevent contamination of the food after canning,
• after canning, store containers in a cool, dry, dark place.

By following these rules, you can minimize the risks of canned food poisoning.

Although commercial canning is safer, when buying any canned food, pay attention to its expiration date, storage conditions and, of course, recommended usage rates once the container is opened.

If you find any violations or noncompliance related to commercial canned foods, call the Food Safety Inspection Body's hotline at TOLL FREE NUMBER 118.

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