Acids prepared in the warm months are used more in winter. For this reason, many cases of acid poisoning occur in the winter months.
Khezerxeber.az recalls that a few days ago a 53-year-old woman died from tomato acid poisoning in Sumgait.
According to food expert Seymur Gafarov, there are some points in the preparation of pickled products that, if not taken seriously, poisoning and death are inevitable. It is necessary to pay attention to the packaging and storage conditions of pickled products. Products prepared in glass containers should not be stored close to each other or in direct sunlight.
The expert stated that the unusable canned product can be identified by the appearance of the container, the white layer accumulated under the lid and the smell. These products should be stored in dark conditions and the room temperature should be between 20 and 23 degrees.
In the detailed plot:
Acid poisoning has caused death: how to avoid the danger?
