Pitting in Canned Green Beans: Effect of Cultural Practices, Tin Coating, Vacuum, Corrosion Accelerators and Storage Conditions

Davis, D. H. S.; Cockrell, C. W.; Wiese, K. F.

doi:10.1111/j.1365-2621.1979.tb10051.x

Cited by 6 publications

(2 citation statements)

References 3 publications

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“…Other factors that may increase the concentration of tin in canned foods are the presence of oxygen in the can, headspace and of nitrate. The presence of oxygen and other compounds can increase the rate of dissolution of tin into canned foods to result in unacceptably high tin concentrations within a few months (Sherlock and Smart 1984), and nitrates (Davis et al. 1979, 1980) favor corrosion of the internal surface of tin cans.…”

Section: Resultsmentioning

confidence: 99%

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Analysis of Variation in Concentration of Essential and Non Essential Elements in Canned and Fresh Food

Rafique¹,

Iqbal²,

Faiz³

et al. 2009

Journal of Food Processing and Preservation

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Essential (copper, nickel and zinc) and nonessential (cadmium, lead and tin) elements were determined in canned and fresh food samples employing the technique of Flame Atomic Absorption Spectrophotometry. Food samples were purchased from the shelves of local markets of Rawalpindi, Islamabad and Wah Cantt, Pakistan. Canned food samples were analyzed to study the effect of temperature, time and pH on concentration of elements. To determine the magnitude of variation in concentration of elements in canned food, elemental analysis was performed on samples (food and medium) upon initial opening, and samples upon 4 weeks after opening. The physical observation of the canned food samples was also made to determine the internal coating (lacquer), headspace level and pH of the medium upon opening the can. The result showed that concentration of elements in canned food samples was greater than fresh food, and it increases with increasing time and temperature but decreases with increasing pH. A low concentration of elements was found related to fully lacquered cans, high pH of medium, low nitrate concentration and small headspace. The concentration of elements in each sample was compared statistically. PRACTICAL APPLICATIONS Food quality surveillance is a very important tool to develop a perspective of human health risks. The study is significant in evaluating the concentration of different elements in the food and the effect of their toxicities. This research has a very significant application at the end user level as to give information about the benefits of the fresh food over the canned food. The food industry can benefit from the study as it provides the details over the canned food about the usage and storage. It also provides background knowledge about the deadlines of storage with respect to different essential metal levels. Taking it as a precautionary measure, many of the digestive diseases and abdominal problems can be avoided in masses. Industry can benefit by it to reduce these elements to the minimum possible levels, and can search techniques to decrease the concentration of these elements. It will assist the industries to develop procedures to conserve the food in good optimal manner for best possible, healthier levels. It will stress the desirability of the establishment of tolerances for metal in all foods as a public health measure. It will create awareness in Pakistan of food science and technology. It will also aid the health and food inspectors in improving food quality and developing strategies to reduce the level of metal contamination in the food and to make it according to the WHO guidelines for food quality. This work has opened the doors to investigate the food quality in details with special reference to public health.

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Section: Resultsmentioning

confidence: 99%

“…Acidic foods oxidize the uncoated sides or seals of cans (Fricke et al. 1979), and the dissolution of tin can be rapid in an acid environment (Davis et al. 1979).…”

Section: Resultsmentioning

confidence: 99%

Analysis of Variation in Concentration of Essential and Non Essential Elements in Canned and Fresh Food

Rafique¹,

Iqbal²,

Faiz³

et al. 2009

Journal of Food Processing and Preservation

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Determination of Dietary Tin Intake in an Adult French Citizen

Biego

Joyeux

1999

Archives of Environmental Contamination and Toxicology

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The tin contents in fresh food or in food stored in lacquered or unlacquered cans were determined in order to estimate the daily tin intake in a French citizen. Tin levels were 76.6 +/- 36.5 mg/kg in foods preserved in unlacquered cans, 3.2 +/- 2.3 mg/kg in foods stored in lacquered cans, and 0.03 +/- 0.03 mg/kg in fresh foods. Tin intake is essentially dependent on food stored in tin cans (98%), which only represents 5.6% of the total daily consumption of foods by a French citizen. The estimated tin intake (2.7 mg/day whether 0. 04 mg/kg of body weight) remains widely inferior to the daily tolerable dose in humans (2 mg/kg of body weight).

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