Guest guest Posted May 13, 2004 Report Share Posted May 13, 2004 > > Is it safe to keep on keeping on? > Tara H. > > A can of baked beans has been marooned on my cabinet shelf since last > summer. What if tonight I suddenly develop a taste for grilled hot dogs and > baked beans? Should I reach for the almost year-old can? Should I play baked > beans roulette? > > Many of us have long-ignored, old-as-Methuselah cans of Spam, spaghetti > sauce, tuna or fruit cocktail hibernating in some dark corner of the kitchen > cabinet. How do you tell whether the food is still safe to eat? How long can > you keep unopened canned foods anyway? Six months? A year? Two years? > > Today we'll find out! > > There are two things to consider when it comes to canned goods: quality > (does it still look and taste good?) and safety (is it safe to eat or will > it make me sick?). > > The major bandit in canned-food safety is Clostridium botulinum, a bacterium > that can produce a deadly nerve toxin that causes botulism. Botulism is a > rare but serious illness that can lead to respiratory failure if untreated. > > About 80 cases of food-borne botulism are reported in the United States > every year. Five percent are fatal. > > So what should you look for when determining whether the ancient canned > foods crowding your cabinets are safe to eat? > > Avoid bulging, unopened cans --the hallmark of botulism-riddled canned > goods. > > Sticky-feeling cans may indicate leakage from microscopic holes or split can > seams. Toss them out. > > Rusty cans as well as rusty lids on glass jars (like spaghetti sauce or > pickles) should be thrown away. Rust may seem harmless, but it weakens metal > and predisposes it to holes. > > Likewise, visibly cracked glass jars and those sporting loose or bulging > metal lids should be discarded immediately. Finally, avoid the deep discount > bins at the grocery store, which are notorious for slashed prices on badly > dented canned goods. Damaged cans, especially those damaged along the seams, > are super easy targets for spoilage and Clostridium invasion. > > Now, back to our earlier question: How long can you keep canned goods? Well, > according to the U.S. Department of Agriculture, if the can is unopened, > undamaged, stored in a dry, cool area, and never subjected to extreme low or > high temperatures, you can follow these guidelines: > > . High-acid goods like sauerkraut, tomato products, pickles and fruits, up > to 18 months. > > . Meats (Spam, sardines, oysters, chicken, tuna ) and vegetables, two to > five years. > > . Canned fruit juices, like orange and grapefruit, up to three years. > However, over time, the metal interior will react to the juice's acidity and > corrode. Hence, the metallic aftertaste of some canned juices. (This is also > why high-acidity canned fruit, like pineapple, sometimes tastes like the > can). Because of the chemical corrosion, there is also an eventual decrease > in the nutritional value of the canned item. > > Generally speaking, foods packaged in glass have a longer shelf life than > those in metal cans. Store glass containers in dark cabinets because light > can cause color changes and a loss of nutrients. > > Throw away canned goods that have been subjected to freezing temperatures. > > Temperatures over 100 degrees may also lead to spoilage of unopened canned > foods. > > > Quote Link to comment Share on other sites More sharing options...
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