It is known that in the absence of oxygen, bacteria multiply on meat products, emitting one of the most powerful poisons – botulin. The spores of these bacteria can withstand heating up to 100 ° C. Why do sanitary doctors not recommend making canned meat at home, while jars with factory-made canned meat are advised to be thrown away immediately if the can is swollen?
It is impossible to obtain sterile products at home, there are no special autoclave devices. If the jar is swollen, then dangerous microbes have multiplied there, and the swelling is a gaseous product from life.
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