Mustafa Mortaş warns of deadly bacteria risk in homemade preserves

Associate Professor Mustafa Mortaş of Ondokuz Mayıs University has issued a warning regarding the risks of clostridium botulinum in homemade preserves. As autumn preparations for winter food storage begin, Mortaş noted that low-acid vegetables canned under improper conditions pose a significant risk for bacterial growth.

According to Mortaş, clostridium botulinum is a soil-based bacterium that can form spores, allowing it to remain viable until conditions become favorable. While high temperatures can inactivate vegetative bacteria, the spores can survive standard boiling processes. The bacterium thrives in oxygen-free environments with a pH level above 4.6, making canned goods an ideal medium for its development.

The toxin produced by this bacterium is extremely potent; even minute amounts can cause severe poisoning or death.