Is it safe to use a canned veg. w/ a dent in the side?
Okay, when I was younger (back in the old days as my daughter says) I remember Mom telling me NEVER to buy a can that was puffed out due to that being a sign of some bacteria. She also said to avoid dented cans. Well, now I'm making a recipe & notice my can of corn has a dent (not too big) in it...I don't know WHY she said not get get dented cans. Is it safe to use the corn? I don't have time to get to a store...but I'll just leave it out if there is a reason to...
THANK YOU in advance!
THANK YOU all for the GREAT answers & information!!! I put the corn in the dent was not on a seam & there were no holes or leakage...I even held it up to a bright light after emptying the corn into a container 1st.
Thank you all again...whew...now I won't be so freaked out by dents anymore.
It's amazing how long things our Moms say stay with us - LOL! Just another example of why we have to be careful of our words in front of children.
:0)
Okay, let's get a few things clear here from a scientific point of view:
1. There does not have to be a bulge in the can for the contents to be poisonous
2. Not all dents lead to poisonous contents
3. You don't have to be able to see "light" by holding the empty can up to a light fixture for it to be punctured and therefore contaminated.
4. The dent does not have to just be on a "seam" for there to be a problem.
Your mother was right to be concerned - especially before "citric acid" became a regular ingredient in canned food, especially vegetables and fruit. Citric acid and the deadly toxin Botulism can not co-survive.
Believe it or not, even today people die from exposure to Botulism through contaminated vegetables, especially green beans and corn! - usually bottled at home incorrectly or eaten from a contaminated can.
Here is a quote from the Centre for Disease Control in the USA:
"How can botulism be prevented?
Botulism can be prevented. Foodborne botulism has often been from home-canned foods with low acid content, such as asparagus, green beans, beets and corn. However, outbreaks of botulism from more unusual sources such as chopped garlic in oil, chile peppers, tomatoes, improperly handled baked potatoes wrapped in aluminum foil, and home-canned or fermented fish. Persons who do home canning should follow strict hygienic procedures to reduce contamination of foods. Oils infused with garlic or herbs should be refrigerated. Potatoes which have been baked while wrapped in aluminum foil should be kept hot until served or refrigerated. Because the botulism toxin is destroyed by high temperatures, persons who eat home-canned foods should consider boiling the food for 10 minutes before eating it to ensure safety. Instructions on safe home canning can be obtained from county extension services or from the US Department of Agriculture. Because honey can contain spores of Clostridium botulinum and this has been a source of infection for infants, children less than 12 months old should not be fed honey. Honey is safe for persons 1 year of age and older. "
Botulism it is one of those most deadly microbes that can withstand freezing, low heating, and large amounts of sugar. Botulism goes dormant during freezing, and then grows when the temperature rises. Honey, always naturally sweet, can contain large amounts of Botulinum toxin.
It is not a visible deadly toxin, nor does it smell "off" - you can never tell just by the "sniff test" and anybody who thinks they can is a poison victim waiting to happen - seriously. You won't know until it is too late.
Not all people who have Botulism poisoning die, but a surprising number do.
Having said that, if every dented, but not "seeping", rusted, or punctured can of vegetables you purchase (or ALL vegetables you can at home THAT DO NOT CONTAIN AN ACID LIKE CITRIC ACID OR VINEGAR, OR LEMON)) is heated to boiling for at least 10 minutes before tasting, you will not run the risk of botulism poisoning.
Heat at this tempature for this length of time is the only of the sure-fire ways to kill the toxin.
Canned veggies and fruit that is to be eaten directly in a salad or on icecream should be dent-free, absolutely. The smallest size of an air leak necessary to allow air in to grow botulism would not be visible to you - no matter how strong you hold the light up to- and if it is in a vacuum, you may have purchased the contaminated can before rust or seepage could occur.
Canned veggies or fruit that is dented, but not obviously perforated, may be used after it has been heated to boiling for 10 minutes minimum. Otherwise you run a risk you do not want to take.
I will buy dented cans on sale (for home use only - I am a chef and only use cans of Tomatoes in our restaurant!) - as long as they are not meat, fish, or veggies and fruit destined for an uncooked dish (This includes tuna sandwiches, salmon sandwiches, flakes of fowl crap, etc.). Mind you, I am also fastidious about hygiene in general, including handwashing - I am a chef. I haven't been sick from a cold or flu in over 3 years and I am close to 50 years old.
We must, as consumers, parents, caregivers, and preparers of food, be more careful than we are. In many ways, if you lived by your mother's sayings, you would probably seldom be sick nowadays!
This is truly a more serious matter than many of the respondents answering your question really seem to understand. I have said it to other people asking serious questions on this site - get your information from a reliable source that has factual information. This site isn't always it!
Your mother was not being paranoid-just very cautious - and very smart.
If it's dented, cook it for 10 minutes at a boiling heat; it it isn't, don't worry too much.
Good Luck!
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the dent was not on a seam & there were no holes or leakage...I even held it up to a bright light after emptying the corn into a container 1st.
