Examination of suspect spoiled cans and
aseptically filled containers

This document provides guidance on a suggested approach to determine the nature of a spoilage outbreak involving low and high acid aseptically and conventionally processed foods. It gives details on the procedures for laboratory examination, the techniques for opening and sampling containers, sub-culturing methods and container assessment (e.g. leak testing and seam assessment). A detailed flow sheet summarising the approach to can examination is provided.

Issues addressed include:

• Procedure for laboratory examination
• Technique of opening container
• Procedure for sampling opened container
• Subculturing
• Container assessment
  - Visual assessment
  - Leak testing
  - Seam assessment
• Flow sheet for the procedures for the examination of a thermally processed food in a hermetically sealed container
• Flow sheet for can examination

Softcover - 57 pages