J Food Prot. 1984 Oct;47(10):801-816. doi: 10.4315/0362-028X-47.10.801.
This report focuses on the potential public health risks of Clostridium botulinum from post-process contamination of commercially produced foods in metal containers. This review examines the environmental sources of C. botulinum , the effect of sanitizers in cannery cooling water and the botulism incidents involving U.S. canned foods. There is no evidence that leaker spoilage due to container defects is increasing. The post-processing contamination of commercially produced foods in metal containers by C. botulinum is a rare event which occurs randomly. Based on historical information, its probability of occurring is very small. This is a probability which compares well with the risk associated with the minimum acceptable thermal process of low-acid canned foods.
本报告重点关注金属容器中商业生产食品加工后污染肉毒梭菌所带来的潜在公共卫生风险。本综述考察了肉毒梭菌的环境来源、罐头厂冷却水中消毒剂的作用以及涉及美国罐装食品的肉毒中毒事件。没有证据表明因容器缺陷导致的渗漏腐败现象正在增加。金属容器中商业生产食品加工后被肉毒梭菌污染是一种罕见的随机事件。根据历史信息，其发生概率非常小。这一概率与低酸性罐装食品最低可接受热加工过程相关的风险相比情况良好。
