547. Overheated Canned and Jarred Foods

Dr. Don and Professor Ben talk about the risks of consuming canned and jarred foods that were exposed to temperatures over 100°F for several days. Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 Spoilage of Canned Foods - Food Microbiology: Principles into Practice - Wiley Online Library Thermophilic Organisms Involved in Food Spoilage: Thermophilic Anaerobes not Producing Hydrogen Sulfide - PubMed Thermophilic Organisms in Food Spoilage: Flat-Sour Aerobes - PubMed FSIS Microbiology of Thermally Processed Foods Mathematical Models for the Effects of pH, Temperature, and Sodium Chloride on the Growth of Bacillus stearothermophilus in Salty Carrots | Applied and Environmental Microbiology