The safety of home-made canned products depends on the proper selection of raw materials, compliance with sanitary-hygienic rules and technological requirements, sufficient heat treatment, and proper storage conditions. Failure to comply with these requirements may lead to the risk of food poisoning, including botulism, especially in meat, fish, vegetables, mushrooms, and other low-acid products.
“Elchi” reports that the Food Safety Agency of the Republic of Azerbaijan (AQTA) has released information regarding this matter.
It was stated that when purchasing canned products, attention should be paid to the integrity of the packaging and the condition of the lid. Products with swollen lids, damaged packaging, leaks, or those showing changes in color, smell, or appearance should not be consumed. The normal appearance of a product does not fully guarantee its safety.
Necessary information such as the preparation date, expiration date, and storage conditions must be provided for home-made canned products offered for sale. It is recommended to avoid purchasing products of unknown origin and storage conditions, or those with suspicious packaging.
“Do not consume canned products if there is any doubt about their safety. In case of encountering suspicious situations, contact AQTA’s ‘1003 Call Center’,” the statement emphasized.