Is my canned food okay after the heatwave?


We know that temperatures over 100 degrees F are harmful to canned foods. The risk of spoilage jumps sharply as storage temperatures rise. The thermophilic, or heating triggered pathogens vary from product to product and are unpredictable.

I would recommend caution with any canned foods that have been exposed to high heat. The longer and higher the heat was will increase the likelihood of spoilage. Not all harmful pathogens, including botulism, give off gas to create pressure inside a can or jar so that is not always a reliable sign of spoilage.

These cans could be a food safety risk.

Was this page helpful?

Related Content from OSU Extension

Ask an Expert

Have a question? Ask an Expert!

Ask an Expert is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.