Contamination

• Active behavior: Canned foods do not normally cause contamination. However, other goods may be contaminated by leakage caused by breakages.
• Passive behavior: Canned foods should not be stowed in a hold/container together with goods which cause contamination or produce large amounts of dust.

• Canneed foods must not be stowed/stored in a hold/container/warehouse together with toxic goods (foodstuffs legislation).
• If optimum storage conditions are not complied with for a relatively long period, depreciation occurs with respect to the can contents, which may sometimes present a serious hazard to health. One characteristic feature of reduced quality is "blowing", in which disadvantageous changes generate gases ("blowing gases"), which cause the bottom and lids of cans to swell and even burst. Swelling caused by blowing differs from straightforward bulges in that it either cannot be pressed back in at all or bulges out again when pressure is released.
• Apart from apparent blowing (thermal causation, expansion due to freezing/heating), blowing may also have microbiological and chemical causes. In the case of microbiological blowing, the typical blowing gases are, for example, hydrogen sulfide (where protein is present), carbon dioxide and hydrogen. Chemical blowing may be observed in the case of preserved fruits and jams, hydrogen being produced due to the reaction of metal and acids and corroding the insides of the cans.

In all cases, blown, damaged cans must be destroyed.

• No risk.