Dave's Cupboard: Turkish Cheese 1 - Piknik White Cheese
"testing" food by eating it is absurd.
"testing" food by eating it is absurd.
Why did my canned cheese explode?
- Thread starter Mel!
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apple*tart
Senior Cook
Look, this is serious. The most distressing risk from improperly canned food is botulism, which can be deadly in very small amounts. If this cheese was contaminated with botulism, you most likely wouldn't be experiencing symptoms yet, because it apparently can take 36 hours to 3 days for symptoms to present, or longer, when ingested.
Here in the US we had a botulism problem with some canned foods back in 2007. The infected cans began to explode.
You need to read up on the symptoms and seek medical help immediately if you or anyone to whom you fed this cheese begins to experience them.
Disease Listing: Botulism General Information | CDC DFBMD
Botulism - MayoClinic.com
Botulism - Wikipedia, the free encyclopedia
Here in the US we had a botulism problem with some canned foods back in 2007. The infected cans began to explode.
You need to read up on the symptoms and seek medical help immediately if you or anyone to whom you fed this cheese begins to experience them.
Disease Listing: Botulism General Information | CDC DFBMD
Botulism - MayoClinic.com
Botulism - Wikipedia, the free encyclopedia
jennyema
Chef Extraordinaire
I agree with appletart and wyogal
Eating anything from a can that has exploded on its own (ie not from heating the contents, etc) is extremely foolhardy, IMO.
Like apple and GB have pointed out, food poisoning can take up to 48 hours to present. And some forms of it have symptoms you might not recognize as being from foodbourne illness.
A foreign product with foreign labeling that explodes in my kitchen is going directly in the trash and any remnants of it are going to be cleaned with antibacterial wipes or bleach.
Eating anything from a can that has exploded on its own (ie not from heating the contents, etc) is extremely foolhardy, IMO.
Like apple and GB have pointed out, food poisoning can take up to 48 hours to present. And some forms of it have symptoms you might not recognize as being from foodbourne illness.
A foreign product with foreign labeling that explodes in my kitchen is going directly in the trash and any remnants of it are going to be cleaned with antibacterial wipes or bleach.
Yeah, it tastes great.I gave it a wash, after it exploded out of the can, and put it in the fridge. We still have some of it left. The use by date isnt until December, so it shouldnt have gone bad, until some time after then, if it hadnt been opened.
Are you out of your mind? Appletart already mentioned botulism, which FYI produces the deadliest toxin on earth. For the love of God throw it out!
TheMetalChef
Senior Cook
- Joined
- Jul 21, 2009
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TheMetalChef
Senior Cook
- Joined
- Jul 21, 2009
- Messages
- 252
Must have been a VERY long time ago. I only ever remember the box. Kept crayons and pencils in those boxes forever it seems. Just how old ARE you MetalChef? You look younger than me...or is that just Oil of Olay at work?
TheMetalChef
Senior Cook
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Like that stuff too!
blissful
Master Chef
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- Mar 25, 2008
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48 hours. Mel how are you feeling.
I work in the can manufacturing industry, I'd recommend not eating food from cans that bulge, the foil tops or lids, weeping from seams, exploding cans, anything irregular in a can. Cans that are gassing hydrogen and making the cans appear to not have a tight vacuum seal--are decomposing, rotting or the food is chemically reacting with parts of the can or coatings inside the can.
If you contact the manufacturer, you'll need the printed codes from both the label, printed on the paper outside layer or on the printed can itself, as well as the codes printed on the ends of the can or under the label if it is paper. One set of codes is from the food manufacturer putting the food in the can, the other set is from the can manufacturer.
Let us know you are okay Mel. Thanks, Bliss
I work in the can manufacturing industry, I'd recommend not eating food from cans that bulge, the foil tops or lids, weeping from seams, exploding cans, anything irregular in a can. Cans that are gassing hydrogen and making the cans appear to not have a tight vacuum seal--are decomposing, rotting or the food is chemically reacting with parts of the can or coatings inside the can.
If you contact the manufacturer, you'll need the printed codes from both the label, printed on the paper outside layer or on the printed can itself, as well as the codes printed on the ends of the can or under the label if it is paper. One set of codes is from the food manufacturer putting the food in the can, the other set is from the can manufacturer.
Let us know you are okay Mel. Thanks, Bliss
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