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Potential Hazards

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To improve food safety for those who eat canned food, governments have enacted laws requiring alphanumeric codes being put on food cans during manufacture indicating information relevant to health, such as the date of canning, etc.

Migration of can componentsEdit

In canning toxicology, migration is the movement of substances from the can itself into the contents. Potential toxic substances that can migrate are lead, causing lead poisoning, or bisphenol A, a potential endocrine disruptor that is an ingredient in the epoxy commonly used to coat the inner surface of cans.

Salt contentEdit

Canned food can be a major source of dietary salt (sodium chloride). Too much salt increases the risk of health problems, including high blood pressure. Therefore, health authorities have recommended limitations of dietary sodium.Many canned products are available in low-salt and no-salt alternatives.

BotulismEdit

Foodborne botulism results from contaminated foodstuffs in which C. botulinum spores have been allowed to germinate and produce botulism toxin, and this typically occurs in canned non-acidic food substances. C. botulinum prefers low oxygen environments, and can therefore grow in canned foods. Botulism is a rare but serious paralytic illness, leading to paralysis that typically starts with the muscles of the face and then spreads towards the limbs.In severe forms, it leads to paralysis of the breathing muscles and causes respiratory failure. In view of this life-threatening complication, all suspected cases of botulism are treated as medical emergencies, and public health officials are usually involved to prevent further cases from the same source.

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