Botulism Risk from Post-Processing Contamination of Commercially Canned Foods in Metal Containers

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Abstract
This report focuses on the potential public health risks of Clostridium botulinum from post-process contamination of commercially produced foods in metal containers. This review examines the environmental sources of C. botulinum, the effect of sanitizers in cannery cooling water and the botulism incidents involving U.S. canned foods. There is no evidence that leaker spoilage due to container defects is increasing. The post-processing contamination of commercially produced foods in metal containers by C. botulinum is a rare event which occurs randomly. Based on historical information, its probability of occurring is very small. This is a probability which compares well with the risk associated with the minimum acceptable thermal process of low-acid canned foods.

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