Food Safety Tips In Selecting Canned Goods

Canned goods are here to stay, no matter how often we hear warnings about their preservatives and artificial colorings and flavorings.  True, food stored for very long periods can only be preserved by high amounts of chemical preservatives-- canned foods being the prime example-- yet canned goods are still the quick fixes to time-constrained cooks and mothers. 

The following are the food safety guidelines in choosing canned goods.

Inspect the can.

A dent could indicate tiny tears which may be invisible to the eye but could be a point of entry of deadly microorganisms.  The deadliest microorganisms such as Clostridium botulini which causes botulism or food poisoning are anaerobic (thrives in a little or no oxygen) and the very cramped space within a canned product offers a conducive environment for these harmful microbes.

A bulge on the can could indicate ongoing bacterial growth. 

Corrosion along the rims of the can indicate possible leakage into which bacteria can gain access.

Take note of the expiration date.

Choose canned goods which have longer shelf life allowance.  Understand that the ones displayed up front in grocery shelves are the ones which are the soonest to expire.  As such, it would be helpful to pick the ones displayed behind the "front line" canned goods. 

To be very sure, read the exact expiration dates stamped on the can, making sure you will be consuming them before they expire.

Go for trusted brands.

It is wise to patronize big-name over unknown, possibly "fly by night" companies.  Check whether there is a customer service number you can dial for your complaints.

Store canned goods properly.

Arrange your purchased canned goods the way they are displayed on grocery shelves--the soon-to-expire ones should be in front of fresher ones.  That way, you will easily spot the older canned goods and use them first before they go bad.

For the longest shelf life, store canned goods in a cool and dark place away from sources of heat and sunlight.

Use your stored canned goods promptly.

High-acid canned goods like canned fruits and tomatoes should be stored in the pantry for no more than 18 months.  On the other hand, low-acid foods such as canned vegetables have as much as 2 to 5 years of spoil-free existence.