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Canned food is an important part of a healthy diet. But it is necessary to pay attention to some points. Turkey Medicals member and hospital Internal Medicine Specialist who provides information on the topic made important warnings:

Spoiled canned food can cause paralysis and even death.

Preparations for canning and pickling begin. But it is necessary to pay attention to every stage, from the purchase of the materials used to their preparation. Internal Medicine Specialist and Dietitian said that the bacterium ‘clostridium botulinum’, which is mainly transmitted by canned foods, causes paralysis, even death.

One of the most preferred storage conditions to be able to consume vegetables and fruits taken during the season at different periods is canning. Canning preparations begin in the middle of summer and last until the end. But it is of great benefit that you should be careful when canning for health.


It is necessary to pay attention to hygiene conditions at all stages, from the purchase of ingredients used in the preparation of canned food to consumption. Dietitian, transmitted more canned food and ‘Clostridium botulinum named’ caused by the toxins of the bacteria, the majority of severe food poisoning in the proper time and temperature being cooked at home due to draws attention to the prepared tin.

Turkish Dietitian made the following important findings:

“This poisoning is one of the most powerful poisonings known in the world and can lead to disorders that can lead to death. In order to eliminate the risk of canned food made in house conditions, foods should be subjected to appropriate heat treatment within a certain period of time, depending on their types. Although botulism toxin can be destroyed by boiling at 80 degrees for 10-30 minutes and at 100 degrees for 10 minutes, it can reproduce in foods stored in unsuitable conditions. Thorough washing of food, a balanced ratio of salt and ensuring hygienic conditions will reduce the risk when making homemade canned food.”


Germ reproduction is high in covers made of rusty or rust-resistant materials. Therefore, heat-resistant glass containers and stainless lids should be used for canning.Before use, glass jars must be sterilized by boiling for 15-20 minutes. The lids should be renewed every time they are canned. Retrospective analysis of cases of botulinum poisoning and deaths in Turkey shows the importance of this issue as well as the fact that many of the cases have a history of canned food consumption with a broken lid, scratches or swelling. Cooking the can over high heat after opening prevents possible bacteria and toxins contained in it from causing disease. In our culinary culture, other canned food is usually consumed by cooking, while canned meat, fish and legumes are consumed raw. The risk of disease is higher in canned food consumed raw than in cooked ones. A nutrient storage method used as an alternative to canning is the drying method. Products such as bell peppers, tomatoes, apricots can also be stored by drying in our country.

But dried foods also have a number of advantages and disadvantages. The proportion of water contained in the food is reduced by taking advantage of the sun during drying. In order for the nutrients not to deteriorate, this process must be done under the right conditions. During the drying process, vitamin C, which is found in vegetables and fruits, is largely lost, and vitamin A is lost by 30 percent, but their mineral content increases. Kidney patients and diabetics especially need to consume dried fruits with care.


Some bacteria get sick as a result of tissue damage as a result of their direct effects, while others do it with the harmful toxins they produce. Internal Medicine Specialist says that botilinum poisoning does not occur as a result of the ingestion of the microbe into the body and its reproduction, but as a result of the introduction of a toxin produced by the bacterium into the circulation, he continues: “The toxin mentioned here is the toxin itself, also popularly known as ‘botox’, which acts at the muscle nerve junction and leads to muscle paralysis. In its use for medical purposes, such as aesthetic applications, this temporary paralysis effect of the toxin is used. Botilinum poisoning, on the other hand, occurs with neurological complaints quickly and suddenly after oral ingestion of the toxin produced by the bacterium in a canned jar. Blurred vision, photosensitivity, progressive loss of muscle strength in the affected person can progress to a coma in a short time. In cases that are not suspected and intervened in a timely manner, this picture may result in permanent damage to the nervous system and death.”


“The first thing to do about botulinum poisoning is to stay away from canned products that have been produced under unsuitable conditions or are suspected of spoilage due to storage conditions. In cases such as nausea, vomiting, abdominal pain, diarrhea, blurred vision, double vision, muscle weakness, respiratory distress that within 12-72 hours after the consumption of canned products, you should definitely contact the nearest health center and tell the doctor in Turkey that canned food is consumed when describing complaints. As with any type of poisoning, especially patients with neurological signs should be urgently transported to the hospital, not fed orally without a doctor’s evaluation, and the patient should not vomit. Muscle fatal outcome of poisoning, on the other hand, is due to paralysis of the respiratory muscles, as a rule, of the untreated patient.”


Dietician told about what needs to be taken into account to avoid poisoning with canned food:

“Attention should be paid to the lid of the can. If there is swelling, swelling, this indicates that a bacterium called clostridium botulinum is growing and should never be consumed. If the lid has leaked, if there is mold, this can should definitely not even be tasted. If there is a change in color, smell, when you open the lid, this canned food should also not be consumed.

As a precaution, you should boil the canned food 10 minutes before eating. Looking at the date of manufacture, the date of the last consumption, you should check whether the necessary permits have been obtained.


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President of Organ Transplant Center at MedicalPark Hospital Antalya

Turkey's world-renowned organ transplant specialist. Dr. Demirbaş has 104 international publications and 102 national publications.

Physician's Resume:

Born on August 7, 1963 in Çorum, Prof. Dr. Alper Demirbaş has been continuing his work as the President of MedicalPark Antalya Hospital Organ Transplantation Center since 2008.

Prof. who performed the first tissue incompatible kidney transplant in Turkey, the first blood type incompatible kidney transplant, the first kidney-pancreas transplant program and the first cadaveric donor and live donor liver transplant in Antalya. Dr. As of August 2016, Alper Demirbaş has performed 4900 kidney transplants, 500 liver transplants and 95 pancreas transplants.

In addition to being the chairman of 6 national congresses, he has also been an invited speaker at 12 international and 65 national scientific congresses. Dr. Alper Demirbaş was married and the father of 1 girl and 1 boy.


Eczacibasi Medical Award of 2002, Akdeniz University Service Award of 2005, Izder Medical Man of the Year Award of 2006, BÖHAK Medical Man of the Year Award of 2007, Sabah Mediterranean Newspaper Scientist of the Year Award of 2007, ANTIKAD Scientist of the Year Award of 2009, Social Ethics Association Award of 2010, Işık University Medical Man of the Year Award of 2015, VTV Antalya's Brand Value Award of 2015.


Doctor of Medicine Degree Hacettepe University Faculty of Medicine Ankara, General Surgeon Ministry of Health Turkey EKFMG (0-477-343-8), University of Miami School of Medicine Member of Multiple Organ Transplant, ASTS Multiorgan Transplant Scholarship. Lecturer at Kyoto University. Lecturer at University of Essen, Research assistant at the University of Cambridge .

Professional Members:

American Society of Transplant Surgeons, American Transplantation Society Nominated, Middle East and Southern Africa Council Transplantation Society 2007, International Liver Transplantation Association, Turkish Transplantation Association, Turkish Society of Surgery, Turkish Hepatobiliary Surgery Association.


Our website contents consist of articles approved by our Web and Medical Editorial Board with the contributions of our physicians. Our contents are prepared only for informational purposes for public benefit. Be sure to consult your doctor for diagnosis and treatment.
Medically Reviewed by Professor Doctor Alper Demirbaş
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