SOP: Investigation and Diagnosis of Spoilage in Canned Foods

GIFSQ — Global Institute for Food Safety & Quality

Principle

Spoilage in canned fruits and vegetables comes either from underprocessing (the heat process fails to destroy all bacteria capable of later growth) or from leakage (contamination after an adequate heat process through a faulty seam or damaged can). A sound investigation of any spoilage outbreak records the same set of production facts every time, so the cause can be traced to the process or to post-process contamination.

Apparatus required

• Recording forms or notebook

Procedure

Note the extent of spoilage

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Note the number of cans involved

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Note the ingredients used, in the case of a formulated product

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Note the canning procedure used, including the duration and the temperature of the process

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Note the cooling method employed, the speed of cooling and the temperature to which cooled

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Note the storage period at the time of spoilage

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Note the temperature of storage at which spoilage occurred

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Note any deviation from the normal procedure which might correlate with the outbreak of spoilage

Precautions

• Record the facts before opening the cans, while the code marks and product history are intact.

References

Ranganna, S., Handbook of Analysis and Quality Control for Fruit and Vegetable Products, 2nd edition.