Romanian health guide warns on unsafe canned foods and overripe produce

Canned foods that are low‑acid and stored improperly can foster the growth of *Clostridium botulinum*, the bacterium that causes botulism. Consumers should discard any can that shows bulging, rust, leaks, swelling, off‑colours, foul odours or mold, even if the printed date has not passed. Proper storage means keeping cans in a cool, dry, dark place and transferring opened contents to airtight containers.

Overripe fruits and vegetables may also harbour harmful bacteria such as *E. coli*, *Salmonella* and *Listeria*. Apples keep about a week at room temperature, bananas between two and seven days, and berries three to seven days when refrigerated. Mold on produce can produce invisible mycotoxins like aflatoxin, which pose serious liver‑cancer risks. Safe handling includes storing produce in breathable bags, washing only before eating, and refrigerating cut citrus to extend freshness.