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Food Can Safety can and aerosol news
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Food canning is a long-established and well-understood

technique which has served consumers well for nearly
200 years. It produces shelf stable products that can be
stored at ambient temperatures.

How canning protects food

Essentially, food that has been washed and prepared is sealed in a
tin-coated steel can. The can is then subjected to heat to raise the
temperature to a predetermined level for a set period to kill food
spoilage organisms and, if present in the food, those pathogens
which cause food poisoning. Chemical preservatives are not needed
in the food canning process. The minimum temperatures and timings
for safe processing have been established by scientific methods and
are used by all canning companies.

No chemical preservatives are needed in the

food canning process

Because foods stay sealed in the steel can, outside contamination

is prevented and the food remains sterile until the can is opened.
The contents must then be treated as fresh food subject to
normal precautions.

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Standards, Regulations and Monitoring

Manufacturers and retailers of processed foods, including canned foods
must comply with standards and regulations in three tiers of Government
in Australia.

1. Food Standards Australia New Zealand (FSANZ) is a Federal Government

agency which publishes the Food Standards Code. This code specifies
the standards of composition, permitted ingredients and additives, levels
of agricultural residues and labeling provisions. These apply to Australia
and New Zealand and are generally consistent with standards of the
Codex Alimentarius Commission of the World Health Organisation.

The Australian Quarantine Inspection Service (AQIS) regulates and

monitors prescribed processed foods (including canned fish, meat and
dairy products) at their source of manufacture for export. AQIS also
monitors the importation of raw foods and manufactured food products
for compliance with the Code.

2. The State and Territory Governments adopt the FSANZ Food Standards
Code by reference into their respective Health Acts. These also contain
regulations to cover the hygienic preparation of food for sale and
require freedom from contamination. Currently the mechanism for
monitoring compliance by food manufacturers varies between States
but FSANZ is developing a National Food Hygiene Standard tocreate
uniformity of scope, interpretation and monitoring. This Standard is
included in the new draft FSANZFood Code.

3. Local Government has a monitoring role under respective State Health

Acts conducted through Environmental Health Officers. They cover all
food manufacturing premises and retail outlets.

In large food manufacturing companies, like food canneries, there has

been a trend to move away from government regulatory inspection to
monitoring quality systems developed by the company. Increasingly, these
quality systems are being audited by third-party certifying bodies to
international standards such as the International Organisation for
Standardisation (ISO 9000) series. The benefit for consumers is that, if a
quality system is in place, corrective action can be implemented at critical
control points more effectively than final product checking either at
manufacturing or retail level.

Packaging Materials used in the Canning Process

Food cans are made from a thin steel strip coated electrolytically with a
thin layer of tin on both surfaces. In many cases the interior of cans is lined
with an organic compound to separate, for example, acid foods such as
canned plums and beetroot from the metal to prevent any chemical
reaction. A rubber-like compound helps to form a hermetic seal when the
bottom and lid are seamed onto the body of the can. All these packaging
materials are scrutinised by Australian regulatory authorities before they are
authorised for use in Australia. The organic can linings are formulated
using internationally recognised technology. The Australian authorities rely
on the stringent standards set by the Food and Drug Administration in the
United States and the equivalent organisation in the European Union to
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What makes food canning so safe?

The simplicity of the canning process and the thoroughness of the heat
sterilising process mean that incidences of inadequate processing are
extremely rare in the production of a billion cans of food a year for human
consumption in Australia.

The canning industry was one of the first to adopt the HACCP principles of
food safety. HACCP stands for Hazard Analysis Critical Control Point. This is
a preventive approach identifying potential food safety hazards at various
stages of food production, assessing the related risks and employing
resources at critical points for effective process control. HACCP, often in
concert with ISO 9000 certification of quality systems, helps ensure that
canned foods are safe. The degrees to which the canning process is
controlled, records kept of parameters at control points and performance
monitoring, all contribute to the assurance of safe product, all the time.

So what could possibly go wrong with canned food?

Once canned food is produced, poor transportation or storage practices
might cause problems through denting or damage to the can seams.
Resultant leaks could allow contamination to enter the can and the
contents to spoil. Poor handling and storage conditions may also result,
over time, in rusting of the outside of the can. Normally this is just unsightly
but, in extreme cases, may cause leakage.

Fortunately, steel cans are one of the most tamper-evident

and safe forms of packaging.
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Manufacturers, retailers and consumers all play a part

in food safety

Manufacturers' Responsibilities and Concerns

As with most processed food in Australia, canned food is sold under the
names of the manufacturer's or sometimes, a supermarket's brand. Each
brand name has an image which reflects the standing of the manufacturer
or brand owner in the eyes of the consumer.

The consumer's expectations of the quality and distribution of their

products is of vital concern to each manufacturer and brand owner.
Enormous damage is done to a brand name if it is associated with food
safety breaches.

Food safety is also in the hands of

your retailer
The Australian canning Industry recommends that you
check canned foods before you purchase them.
Badly dented cans should be rejected and drawn to
the attention of the management of the retail outlet.
Cans which have stained labels might indicate poor
storage practices and a possible leak – these should
also be rejected.

One of the major advantages of tamper-resistant steel cans is that

refrigeration isn't needed to keep food fresh, nutritious and safe.

But as with every type of packaging, reasonable care should be taken to

avoid damage and to ensure you get the best out of your cans.

Check cans purchased

Reject any food cans that are badly dented, especially
those with damage to the can seams and those with
an apparent leak. A badly stained label can be caused
by leak from the can.

Store properly
Store cans of food in a cool, dry place. Rotate your
stock of canned foods and use them within twelve
months of purchase to enjoy peak flavour and nutrition.

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Read the label

Australian canned food labels carry useful information
about the contents, not just the weight and ingredients but nutrient
content and often usage advice.

Check before use

A little rusting can result from storing in a humid place without affecting
the contents. If the can ends are bulging, return the can unopened to
the supplier as the contents might be contaminated.

Keep cans clean and safe

Wipe or wash the top of the can before opening it. The hermetically
sealed contents of the can are healthy and uncontaminated so avoid
introducing any contaminants.

Use a clean, sharp can opener

Wash your can opener after each use to avoid the risk of contaminating
the food with bacteria. Blunt can openers can leave jagged edges and
some can openers leave very sharp edges, so be careful.

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Ensure hygiene
Apply the same principles of hygiene that you use when preparing all
food. Keep all surfaces and implements clean and wash your hands in
hot, soapy water before preparing food.

Canned food usage

Canned foods don't use preservatives. Once opened, treat as fresh.
Transfer any unused portion to a clean, non-reactive container. Cover
and store in a refrigerator at less that 5ºC.

See also Steel can manufacture and How food is canned for
more information on these processes.

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