Nutritionists warn of botulism risk from vacuum-packed chicken
Nutritionists warn of botulism risk from vacuum-packed chicken
2024-09-09
Ready-to-eat chicken breasts have become increasingly popular among diet-conscious gymgoers. But nutritionists warn that these high-protein bites can come with health risks, such as botulism. Though the chicken usually comes in vacuum-sealed packs and appears safe, the best practice is to heat it well before eating. Let’s hear from the experts.
Hsia Tzu-wen
Nutritionist
Just because it’s vacuum-packed doesn’t mean it’s sterile. In fact, the vacuum allows anaerobic bacteria to grow. You’ve probably heard of Clostridium botulinum, which causes botulism. So, to get peace of mind, I recommend reheating vacuum-packed food in the microwave before eating.
Yen Tsung-hai
Chang Gung Memorial Hospital
Botulism bacteria produce very potent neurotoxins. In severe cases, they can cause neural damage, respiratory failure and even death.
On social media, nutritionist Tsai Cheng-liang noted that any oversights during the manufacturing process could lead to risky contamination. In addition, botulism bacteria can form dormant cells called spores, which are very resistant to destruction. To reduce the risk, Tsai recommends heating the foods in a microwave before consumption.
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即食雞胸肉恐藏"毒" 營養師提醒須"加熱後再吃"
2024-09-09
台灣健身人口持續增加，不少人運動完會購買即食雞胸肉，但有營養師提醒，真空包裝的食品，雖然可以隔絕空氣和外物，但不代表是無菌的。如果沒有經過加熱，就可能藏有肉毒桿菌等等毒素。
[[營養師 夏子雯]]
“真空並不代表是無菌，在真空的狀態下是很有利於厭氧菌的生存，那厭氧菌大家比較所熟知的就是肉毒桿菌。所以會建議，即時真空的這些包裝食品的話，還是要復熱完全，這樣是最安心安全的。”
[[長庚醫院臨床毒物中心主任 顏宗海]]
“肉毒桿菌產生毒素的話，它算是非常毒的一些強烈的神經毒素，最嚴重的話甚至會有神經病變，會有呼吸衰竭，有生命的危險。”
營養師蔡正亮發文指出，加工過程一旦疏忽，遭受汙染就可能潛藏風險，而且肉毒桿菌會產生休眠孢子，躲過外界攻擊，更容易藏在真空包裝的食品裡，他呼籲，微波加熱再吃，就能減少中毒風險。
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