Volume IV - 2.11 Canned Food and Can Seam Examination

Orientation and Training Food and Drug Administration	DOCUMENT NO.: IV-02	VERSION NO.: 1.5
Section 2 - Microbiology	EFFECTIVE DATE: 10-01-03	REVISED: 02-14-13

A. Objective:

1. To learn can classification, progressive decomposition, headspace gas, culturing, pH, water activity, direct smear, odor and appearance, etc.
2. To distinguish between a Acidified and Low Acid Canned Food.
3. To familiarize the trainee with other types of hermetically sealed containers, i.e., jars & pouches.
4. To discuss 21CFR, Parts 113 and 114 (Low Acid Canned Food and Acidified Food Regulations).

B. Assignment:

It is the trainer’s primary responsibility to transfer knowledge both practical and in theory related to sample analysis. This may be accomplished through a series of designated training samples. Once the trainer is confident that the trainee can successfully and independently perform the analysis, the trainee will be issued a series of training samples.

Read Bacteriological Analytical Manual (BAM) chapter 21 A. and B. and 22 A.-D., online at:
http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/ucm072694.htm

1. Perform a complete canned food analysis, comprising each individual test, on a representative number of low acid canned foods.
2. Perform a pH and water activity analysis.
3. Perform a complete canned seam tear down analysis.

C. Questions:

1. What is a Flipper, Springer, Hard Swell, and Soft Swell?
2. What is flat-sour spoilage?  What bacteria can cause this?
3. Does microbial spoilage of a food always result in a swollen can? Explain.
4. Why are certain canned food media incubated at 55 degrees C.?
5. Explain the microbiology and physical attributes of each of the following: under processing, leaker spoilage, hydrogen swell, overfill.
6. Explain the construction of a metal can. Name the components of the double seam.
7. Explain water activity and its significance in an acidified and low acid canned food.