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LPT: Thawing things that are in vacuum sealed packaging can cause botulism, which can be fatal
I noticed on a frozen package of fish that it said "Remove from vacuum packaging before thawing." I didn't think anything of it and just assumed it had something to do with the pressure from packaging possibly destroying the delicate texture of the fish. I have a vacuum sealer and I thaw things this way very frequently. I finally looked it up just now and found that it is actually because in low-oxygen environment the bacteria called Clostridium Botulinum can release toxic spores into the food and cause botulism, which is also a risk in canning and fermenting foods at home. The World Health Organization website says that the bacteria is heat resistant, and that botulism is rare but potentially fatal. I will now either remove foods from their vacuum packaging, or at the very least cut the packaging open before thawing.
I noticed on a frozen package of fish that it said "Remove from vacuum packaging before thawing." I didn't think anything of it and just assumed it had something to do with the pressure from packaging possibly destroying the delicate texture of the fish. I have a vacuum sealer and I thaw things this way very frequently. I finally looked it up just now and found that it is actually because in low-oxygen environment the bacteria called Clostridium Botulinum can release toxic spores into the food and cause botulism, which is also a risk in canning and fermenting foods at home. The World Health Organization website says that the bacteria is heat resistant, and that botulism is rare but potentially fatal. I will now either remove foods from their vacuum packaging, or at the very least cut the packaging open before thawing.
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