Posted: 2/28/2003 10:58:57 PM EDT
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Why is leaving canned food in the original (opened) can considered to be unsafe? Isn't the inside of the can sterile until it's opened (and thus less likely to encourage bacteria growth than transferring the food to some other non-sterile container)? |
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I think it mainly has something to do with the lack of oxygen. Here in AK, a lot of natives die because they prepare their traditional foods with modern tupperware and ziplocs, which foment the growth of deadly anaerobic botulism bacteria. Some of their traditional foods involve letting fish eggs and fish heads ferment underground. Done this way with good airtight containers leads to food poisoning. |
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It really doesn't matter what container the contents are left in because whatever was used to open the can probably introduced bacteria into the food. Granted, but wouldn't leaving the food in a container that was originally sterile result in slower bacteria growth than transferring it to a container that never was sterile? Is this a genuine hazard, or an old wive's tale? |
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Quoted: It really doesn't matter what container the contents are left in because whatever was used to open the can probably introduced bacteria into the food. Granted, but wouldn't leaving the food in a container that was originally sterile result in slower bacteria growth than transferring it to a container that never was sterile? Is this a genuine hazard, or an old wive's tale? If you used an autoclaved can opener in a sterile environment, then I guess it would be safe. Bacteria don't care wether or not a container was dirty or clean before they get there. All that matters to them is if there is a food source present. |
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Quoted: If you used an autoclaved can opener in a sterile environment, then I guess it would be safe. Bacteria don't care wether or not a container was dirty or clean before they get there. All that matters to them is if there is a food source present. Or, as Imbroglio would say, "at least the can would go home safe at the end of the shift." |
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Botulism grows only in anaerobic (no oxygen) environments. Thus, storing food in an opened can will not give you botulism. What will happen, though, is that the tin lining of the can (yes, "tin cans" are 99% steel, but lined with tin) will begin to oxidize and seep into your food. This can lead to stomach cramps if you ingest enough tin. As far as general bacterial growth, I'd say it's no different from any other non-sealed storage method (like styrofoam take home boxes). |