Canned foods are commonly said to have a long shelf life, sometimes up to five years, yet production flaws can limit their safety. These defects may affect items like sardines and other fish packed in cans. If you open a can and notice indicators of spoilage, the safest move is to discard it to reduce the risk of serious illness such as botulism.
When a can shows a warning sign, it is crucial to act quickly. This is especially true for products that should remain sealed and stable during storage. If you discover the container is compromised, the safest option is to throw it away rather than risk illness from contaminated contents.
If you see this on a tomato, throw it away immediately.
In many cases, damaged canned foods should not be consumed. The goal is to avoid any exposure to unsafe products that could lead to foodborne illness. Even if a product has not reached its printed expiration date, it may still pose a risk if the can is compromised.
Signs that a can of sardines is bad
- The lid moves up or down when pressure is applied. A properly sealed can should stay still under normal handling.
- The can shows evidence of damage to the seal, rust, or corrosion; a hermetic seal might be compromised and microbes could have entered the contents.
- The container is rusty due to moisture or other factors; rust can indicate deterioration that affects safety.
- The can is swollen or bulging, which may point to gas production inside from bacterial activity, such as Clostridium botulinum, and could signal botulism risk.
- There are bubbles or foam when opening the can; this is not normal and warrants disposal.
- A strong sour, rotten, or unusual odor suggests spoilage and should lead to disposal without tasting.
In any case, discard the can and do not consume the contents. It is better to err on the side of caution, even if the product appears unused or within its printed date. Your health is worth it.