The institute is investigating reports of food poisoning linked to canned foods. How do these cases typically begin?
Usually the issue is not immediately labeled poisoning. It often starts with a puzzle about a failed product. The manufacturer faces a problem they cannot solve with their own resources. They reach out and say that a change in raw materials might have caused the failure, but the reason remains unclear. The institute develops a test program to explore hypothetical causes of damage. For example, a package design or a processing step might be at fault, such as sterilization or pasteurization temperatures, storage conditions, or insufficient control. In many cases, it turns out that the new raw materials were not the culprit; instead the problem lies with a leak in the can or packaging, revealing that the failure is in the packaging process.
Is it possible to determine the cause of a failure by looking at it?
In some cases, yes. Most spoilage from inadequate heat treatment presents through mold and yeast growth, jar swelling, or cloudiness in the filling. If a jar of pickles arrives at the institute and the filling is not perfectly clear, it suggests lactic or yeast fermentation is taking place.
If microbiological issues are suspected, the product is analyzed to identify the microflora that has grown. By examining which microorganisms have proliferated, the reasons for the spoilage can be inferred in reverse.
– So bacteria and fungi indicate exactly where the fault occurred?
Yes. For example, after microbiological analysis reveals mold growth in a box, it is clear that the packaging was not airtight. Molds cannot survive temperatures around eighty degrees Celsius. Heating the product to 80°C is typically enough to kill any mold that may have entered. The jar is checked for leaks. If everything is intact and there is still a problem, the issue likely lies with the processing step where the required temperature was not reached or not maintained.
– And if the jar seals and the temperature is correctly maintained?
There are subtle points. Even with a target of 80°C, the hottest heat may not reach every part of the jar, especially the center or other cool spots.
– So could that lead to poisoning?
Such risks are minimized, though not eliminated. Industry rules typically require a quarantine period of eleven days after canning. This guideline has been in force since Soviet times. While not a strict requirement today, many manufacturers still observe it because irreversible changes can begin during that interval, reducing the risk of distributing compromised products. During transit, defective batches are pulled from distribution networks.
– Have there been cases where a contaminated product caused poisoning even though there were no visible changes?
Botulism is the main danger in such scenarios. Other issues can often be detected by appearance, taste, and smell. Mold is visible, yeast fermentation causes strong gas formation that swells jars and clouds the product, and sour flavors can signal acid spoilage. However Clostridium botulinum is exceptionally dangerous precisely because it may not manifest any visible signs, and a consumer might unknowingly ingest spoiled product.
– Can botulism occur with any canned food?
No, botulism thrives in low-acid foods. This includes canned dishes without sufficient acidity like certain vegetable sides. Still, botulism cases are rare because responsible manufacturers apply intense heat treatments to ensure safety before products enter the market.
– Could botulism occur in a home-cooked casserole?
Home preparation can be riskier because achieving the necessary temperatures is harder. Factory sterilization typically occurs at high temperatures for a prolonged period, around 120°C, which is sufficient to inactivate botulinum spores. Home processing cannot reliably reach temperatures above 100°C, and collecting large quantities of vegetables at home poses a high botulism risk. Freezing larger harvests is a safer option.
– Is it advisable to buy a dented can if the contents seem intact?
Light mechanical damage is not always alarming. Severe crushing or a damaged can coating raises concerns. Inside, there is a protective lacquer between the food and the metal. If this coating is compromised, tin contamination can occur and the product may poses a poisoning risk.
— How many canning factories exist in Russia?
It is estimated that there are between one and two thousand such enterprises, producing products at scale.
– Do these factories operate with domestic or foreign equipment? Will February 2024 changes affect them?
Challenges exist. The equipment is often European, but post February 2024 there has been a shift toward Chinese manufacturers, a trend that continues. Some factories still rely on older European lines that work well, but spare parts can be scarce. People improvise, grinding parts themselves or sourcing metal components from workshops to keep lines running.
– Have there been innovations in canning technology to preserve product value lately?
Canned foods tend to be conservative, yet innovations do appear, though they represent a small share of production. New technologies aim to keep flavors and textures intact while ensuring safety.
– What kinds of innovations are used?
Ultraviolet light treatment is one approach. It disinfects surface layers without heating, preserving proteins, vitamins, and minerals, and maintaining product quality. However, this method is superficial and not suitable for all products, such as fully processed mixtures like vegetable caviar where deeper treatment is needed. Ultraviolet processing is cost-effective and is used by some Russian manufacturers along with other lines of equipment. A more advanced option is accelerated electron processing, which offers deeper disinfection and preserves more of the food’s original qualities. This method requires substantial investment and specialized facilities, with installations primarily located in research or medical contexts in Russia.
— Is this situation related to hospital-like nighttime procedures?
In some aspects it is similar, though the contexts differ. Only certain products can undergo ultraviolet or electron-based treatments. Spices, for example, can be treated with electron processing to reduce microbial load. It allows producers to package a microbiologically clean product with standard sterile packaging.
— What other processing technologies are used?
High-pressure processing is another development. It helps produce juices that closely resemble fresh ones, while preserving flavor and aromas. The trade-off is the high cost of equipment, and cold storage limits to about 21 days. This method maintains natural components with minimal heat, supporting a longer shelf life while preserving taste and nutritional value. In this approach, low-temperature pressure disables microorganisms by rendering them unable to reproduce. The overarching aim is to retain the product’s beneficial properties while achieving a reliable shelf life.