Abstract
The contents of cans are generally ideal growth media for a vast array of micro-organisms. In particular, and in contrast to other prepared food products for retail sale, they will readily support the growth of anaerobic over aerobic organisms. Since the most familiar signs of food spoilage reflect the growth of aerobes, this could lead to contaminated can contents becoming toxic before becoming noticeably spoilt. Canning, therefore, is a technology where mistakes cost lives… a fortunately rare situation in the world of food processing but one that, through neglect of due diligence, continues to destroy human lives, livelihoods and businesses.
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Horner, W.F.A. (1997). Canning fish and fish products. In: Hall, G.M. (eds) Fish Processing Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1113-3_5
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DOI: https://doi.org/10.1007/978-1-4613-1113-3_5
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