Is it necessary to heat canned meat and fish to prevent botulinum poisoning?

Some people worry about the risk of food poisoning, so they often reheat canned foods like canned fish and meat. But does the potential botulinum toxin in canned foods (if present) still pose a health risk after the food has been reheated?

1. Should canned foods be thoroughly cooked before eating to prevent botulinum poisoning?

Although Ms. Th.V's daughter (Cau Giay, Hanoi ) doesn't usually like eating fish, she particularly enjoys canned fish in tomato sauce and tuna in oil, so Ms. Th.V often buys them for her.

Whether eating it directly or mixing the fish with rice and adding some mayonnaise and seaweed, Ms. V. always carefully heats the canned fish thoroughly before her children eat it. Her husband and children wonder why she does this, saying that heating it up makes it less tasty, but Ms. V. believes that heating it up is safer.

This is a question many people who regularly eat canned fish and meat have. So, is Ms. V.'s method necessary when the canned food is still within its expiration date, the can shows no signs of bulging, denting, or rust, and does heating it help prevent botulinum poisoning?

Choosing and storing canned foods properly is crucial to preventing food poisoning.

According to Dr. Pham Thuy Duong, Lecturer in the Biotechnology Department, Phuong Dong University: Canned food is a popular form of food today due to its convenience and variety. The canning method allows for long-term food storage using processes tailored to each type of food, divided into three stages: processing, canning, and heating. All three stages require a high level of prevention and control of bacterial contamination.

During the heating process – when food is canned and sealed – appropriate pasteurization techniques are used to kill harmful microorganisms while minimizing nutrient loss, resulting in the best quality product. One of the microorganisms that commonly contaminates canned goods and significantly impacts consumer health is the bacterium C. Botulinum.

Consumers cook canned food after opening it to avoid potential toxins, but heating canned food to high temperatures does not break down the toxins. Therefore, it is almost ineffective in preventing botulinum poisoning if the canned food was already contaminated during storage. This is because if the food is contaminated with botulinum, the toxin has already multiplied and developed before the can was opened.

Boiling at high temperatures for 8-10 minutes can kill the spores but does not break down the toxins already present. Botulinum spores are highly heat-resistant and can survive for several hours at 100°C. Therefore, reheating for a few minutes before eating, as Ms. Th.V. did, will not destroy the toxins if the food has already been contaminated with Botulinum.

Although boiling canned meat and fish at high temperatures for an extended period (120°C for 30 minutes) before consumption can destroy toxins, in reality, if the canned food meets expiration date standards, the can is not dented, bulging, or rusted, and is properly stored, this excessive boiling may diminish the flavor and taste of the food.

Store canned food in a cool, dry place at a temperature below 30 degrees Celsius.

2. Some things to keep in mind when consuming canned food.

To best preserve canned food, store it in a cool, dry place at a temperature below 30°C, ideally between 10°C and 21°C, but not in a freezing environment. Do not store it in places exposed to excessive moisture, such as on the stovetop or under the sink.

Do not store canned food in opened metal cans; instead, reheat it, transfer it to airtight plastic or glass containers, and refrigerate, using it within 2-3 days.

Note that before using canned food, you need to clean the top of the can to prevent bacterial contamination.

Rotate food items so that the oldest food is used first, and do not use canned food past its expiration date. Canned foods with high acid content, such as tomatoes, fruits, and pickles, have a shorter shelf life and tend to maintain their best quality for 12 to 18 months. Meanwhile, canned foods with low acid content, such as meat and vegetables, can be kept for 2 to 5 years. However, nutrition experts recommend that canned foods should not be kept for more than one year.

Absolutely do not use canned products that have expired, are swollen, dented, deformed, rusty, no longer intact, or have an unusual change in smell, taste, or color.

3. Recommendations for preventing botulinum poisoning from the Food Safety Department, Ministry of Health.

1. In production and processing, only food-safe ingredients must be used, and all hygiene requirements in the production process must be strictly adhered to. In canned food production, a rigorous disinfection regime must be followed;

2. Only use food products and ingredients with clear origins and sources. Absolutely do not use canned products that have expired, are swollen, dented, deformed, rusty, no longer intact, or have an unusual change in smell, taste, or color.

3. Practice eating cooked food and drinking boiled water. Prioritize eating freshly prepared and cooked foods.

4. Avoid sealing food tightly and storing it for extended periods without freezing. For fermented foods, traditionally packaged or sealed (such as pickled cucumbers, bamboo shoots, pickled eggplant, etc.), ensure they remain sour and salty. Do not eat food that is no longer sour.

5. When symptoms of botulinum poisoning appear, go immediately to the nearest medical facility for timely diagnosis and treatment.

According to Health & Life

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