Canned & Ready Meals
Why You Should Not Use a Swollen or Dented Can
Causes of swelling, botulism risk, the role of seams in dents, which dents are acceptable, rust and leaks, checks after opening and disposal.
6 min read
Tags
food safety
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
38 articles
In this category
- Food Safety & Cold Chain
Can Thawed Food Be Refrozen?
Two separate risks in refreezing, the temperature rule, partly thawed food, texture loss, cooking before refreezing and business rules.
6 min read
- Canned & Ready Meals
Shelf Life and Storage of Canned Products
Deterioration routes after sterilisation, temperature, metal interaction in acidic products, storage, date types, can inspection and stock rotation.
5 min read
- Breakfast, Jam, Tahini & Halva
How to Sterilise Jam Jars
Sterilisation versus pasteurisation, three methods, the lid and seal problem, filling temperature, checking the vacuum, mistakes and storage.
6 min read
- Food Safety & Cold Chain
What Is Vacuum Packaging and How Does It Extend Shelf Life?
How vacuum works, halting oxidation, which microorganisms it stops, its relation to the cold chain, gains by product group and its limits.
5 min read
- Canned & Ready Meals
How Long Does a Can Keep After Opening?
What sterilisation achieves, what changes on opening, times by product group, storing in the tin, the role of acidity and signs of spoilage.
6 min read
- Smoked Meats & Delicatessen
Why Dried Meat Keeps: The Science of Drying
Water activity, the effect of drying on microorganisms, salt and nitrite, case hardening, the drying curve, safe thresholds and storage.
5 min read
- Gluten-Free Eating
How to Read a Gluten-Free Label
Legal thresholds and terms, words to look for in the ingredients list, what "may contain" means, certification logos, misleading terms and a reading order.
6 min read
- Smoked Meats & Delicatessen
Can Fermented Sucuk Be Eaten Raw? What to Know
The three conditions making raw consumption possible, ripening time, reading the label, risk groups, storage and slicing, and how to assess safety.
6 min read