Spoilage in canned food products

Colorado State University Extension ^ | 2008 | Stephanie Hoffman

[ansel12]

You describe a huge drawback of the precision of modern manufacturing, there is no overbuild, no margin in many items and utensils and tools.

A manufacturer can be so precise, that he meets just exactly the point at where the minimum yet adequate meet, which of course means more failures and in almost all cases, less durability.

[Bloody Sam Roberts]

I always check the CVS store shelves of food items when waiting for a prescription. They occasionally have 1LB. Dak canned hams on sale for 2 for $5.00...half price (Thanks for the tip Kart!). I found them on sale this past week. However, all the cans were more or less “stuck” to the shelf because one can had leaked. I decided to pass on the whole lot rather than hunt down the leaker and assume I’d found the only one. As ‘they’ say, better safe than sorry.

[Bloody Sam Roberts]

and because the Chinese don’t have the same standards we have for canning.

Hey...there's a billion or more of them suckers over there. Why should Central Committee care if a few thousand serfs drop dead from food poisoning?

[djf]

I stocked up on the DAK hams a while back, got about 25 of them.

Good item to have. I imagine that barring the cans getting dented, or exposed to moisture, they will last quite a long time.

[Bloody Sam Roberts]

they will last quite a long time.That's what I'm thinking. Looks like a good number of years on the 'sell by' date. Which means only that you'll survive the experience. Not that it's a hard limit.