I understand that improper food handling piror to the canning process can allow bacteria to thrive once sealed, and that if a food container is punctured then of course any nasties can seep in due to there no longer being a barrier – but why does a deep dent also seem to carry as much risk as the can actually being punctured? Never understood this.
In: Biology
Dents can damage the seal of a can, but the usual concern is a can that has swollen, meaning that something inside is generating gas — something alive where it shouldn’t be.
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