Canned food safety tips to avoid food poisoning
Many people have a strong belief that food that comes in cans is, like cockroaches, indestructible, and one of the few things that will survive a nuclear attack. While we can’t speak to the durability of your tinned tomatoes when it comes to nuclear fallout, we do know that canned food isn’t necessarily fine, no matter what. Let’s take a look at how you can exercise caution and good judgement when dealing with cans of food.
Commercially produced canned food usually goes through a process of washing, before being prepared and placed into its metal container along with some kind of canning fluid (that’s the brine, juice, or water most tins of food contain). The can is then heat treated, a process that ensures the product is commercially sterile, shelf-safe, with an air-tight seal. This heat treatment works to kill any organisms that could potentially cause the food to go bad, or cause some kind of food-borne illness. This sterile environment, however, lasts only until the can is opened – which breaks the seal.
Use-by dates and best-buy dates
Many canned foods (but not all) have a use-by or best-before date, so make sure you are aware of this when you put the can away. It’s a good idea to clean out your pantry a few times each year to clear out any cans that have passed the indicated use-by date. You can still eat food after the best-by dates, but the flavour and nutrition will likely have deteriorated since that date.
When choosing cans
According to Food Standards Australia New Zealand, there are a few things you should be on the lookout for when buying tinned foods. It’s best to avoid cans if you notice any of the following:
- Rust and/or scratches on the can
- Dented or damaged can
- Swelling or leakage
- Damaged seams
Food safety first
There are a few simple food safety procedures you can follow to make sure your kitchen stays food poisoning free:
- Wash your cans before opening; wash with a little soapy water, or wipe with a disinfectant before you open the can.
- Make sure your can opener is sharp and clean; if you’ve had the can opener since the Royal Wedding (Charles and Di, that is), it’s time you invest in something new.
Trust your instincts
Humans are pretty good at avoiding foods that will make us sick – all animals are. But we also know that wasting food is terrible, so there are some things to keep in mind when dealing with canned food. If the food smells unusual, or has unexpected colours or markings, do not eat it. In this instance, don’t be tempted to “just taste it and see” – listen to what your senses are telling you, and throw the food away.
Storage is key
Before you open the can, its best to store your food according to the instructions given on the label. Most tinned foods require storage at room temperature, or in a cool, dry place.
A soon as you open a can, you should be treating it the same as any other fresh food – consume within, at most, three days, and store in a food safe environment. The best way to store opened canned food is by decanting it into an airtight container, and keeping it in the fridge.
Have you ever found an ancient can of food in your pantry? Tell us about it in the comments below.
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