Dr. Rana Ghiloufi, Food‑Quality and Safety Specialist at the National Institute of Nutrition, Warns of Severe Consequences When Food‑Packaging Hygiene Rules Are Ignored
Dr. Ghiloufi stresses that the health risks linked to improper food packaging can be fatal.
In an interview broadcast on Sunday, 22 February 2026 on Radio Nationale, the specialist explained that home‑ or artisanal‑canning carries numerous dangers. Eliminating certain germs requires an extremely high level of sterilisation—often impossible to achieve outside a professional setting.
The Danger of Botulism
The expert placed particular emphasis on botulism, a highly dangerous bacterium that produces one of the most lethal toxins known. This toxin can cause a total, progressive paralysis that may lead to death if the infected person is not treated promptly in a hospital.
Advice for Citizens
To minimise these risks, Dr. Ghiloufi recommends that citizens:
- Avoid informal packaging operations that do not follow strict hygiene standards.
- Prefer professional producers who respect sanitary regulations and use certified equipment.
- Ensure rigorous control of temperature, acidity (pH), and the nature of the foods intended for preservation.
By following these guidelines, consumers can protect themselves and their families from potentially life‑threatening food‑borne illnesses.
