""And this is an anaerobic organism that will only grow in the absence of oxygen, and so that's why we're worried about vacuum packaging.""
""As the fish warms up, those spores of the organism [Clostridium botulinum] may be able to start to grow," Schaffner continued. "And if they grow, the spores germinate. They make cells. ... The cells make toxin. And you might have a situation where you get somebody getting sick with botulism.""
""Everyday I learn something new that makes me wonder how I've made it this far," one TikToker commented."
Heating vacuum-sealed frozen fish inside its plastic packaging (for example in a microwave or hot water) creates a low-oxygen environment that can allow Clostridium botulinum to grow. Clostridium botulinum is an anaerobic microorganism that grows only in the absence of oxygen. As vacuum-sealed fish warms, spores may germinate, form cells and produce botulinum toxin. Longer thaw times increase the risk of toxin formation. Every fish thawed in this way is potentially at risk. Contaminated food is a common source of botulism. Many consumers appear unaware that heating vacuum-sealed fish in its packaging is hazardous.
Read at BuzzFeed
Unable to calculate read time
Collection
[
|
...
]