Dry and canned products

Dry and canned products seem to pose little threat to consumers. Most have a fairly long shelf life and are usually used long before they have a chance to spoil. However, canned products provide a good environment for the microorganisms that cause botulism. Dry food can be contaminated by a variety of sources that can cause foodborne illnesses.

Dry food must be kept dry. Most microorganisms need moisture to grow and multiply, which is why dry food has a much longer shelf life than fresh food. Check both outer cases and inner packaging for dampness or moisture. Reject the shipment if it is damp or shows signs of prior wetness (moisture stains).

Dry food often attracts pests. Because it can be stored at room temperature, dry food might not be sealed and stored as securely as fresh, refrigerated, or frozen food. Insects and rodents have an easier time getting into dry-food packages. Carefully inspect packages for holes, tears, or punctures. Check products themselves for signs of infestation. You can spot insects or insect eggs in cereal or flour by sprinkling some of the product on brown paper. Rodents leave signs such as chewed packages and droppings in and around cartons.

Use sight and smell to inspect dry food, too. Off colors and odors, spots of mold, or a slimy appearance are signs of spoilage.

Canned food must also be checked carefully for damage. Check can exteriors first, looking for the following signs of contamination:

Swollen ends. One or both ends of a can may bulge from gas produced by the presence of chemical or the growth of foodborne bacteria inside. If one end bulges out when the other is pressed, discard it, because the can has not gone through the proper heat-treating process to eliminate foodborne microorganisms.

Leaks and flawed seals. If there are any leaks, flaws, or irregularities along the top or side seals, reject the can.

Rust. If a can is rusted, the contents may be too old or the rust may have eaten holes in the can, which can lead to contamination.

Dents. Don’t accept cans with dents along side or top seams or dents large enough to make it impossible to open the can with the can opener. The seams may be broken. (Check with your regulatory agency regarding dented cans; some do not allow any dents.)

Any cans received without labels should be rejected. Once the exteriors of the cans have been checked, spot-check the contents. Any food that does not have a normal color, texture, or odor, that are foamy, or that contain a milky-colored liquid should be thrown out immediately. Never taste canned food you are unsure of. Botulism, a foodborne illness associated with canned food, is so dangerous that people have died from just tasting and spitting out contaminated food.

Aseptically packaged and ultra-high temperature (uht) pasteurized food

Aseptically packaged and ultra high temperature (UHT) pasteurized food such as milk, juice, and puddings can also be received and stored at room temperature. These products are pasteurized (heat treated at very high temperatures for a short time) to kill microorganisms that can cause illness. They are then packed under sterile conditions to keep them from being contaminated. Once opened, however, the products should be refrigerated at 41F (5C) or lower. Check packaging and seals to make sure they are intact. Reject these products if packaging is punctured or broken.