Generic HACCP Model for Thermally Processed Commercial

the desirability of legislation enforcing labelling of cans with the date of manufacture
and/or the last recommended date for use.
Brand, N. G. 1978. [Broken glass in bottles.] Brygmesteren 35(2):55-56.
Possible health hazards from presence of broken glass in beverage bottles are discussed;
the most likely source is glass splinters from bottles bursting during filling.
Recommendations to minimize this problem include: application of counterpressure to
bottles as late as possible in the filling operation, so that the mouth of the following bottle
is likely to be covered; fitting protective shields to isolate individual bottles within the
section of the machine in which counterpressure is applied; installation of systems for
washing of the filling heads after a bottle bursts; and frequent changing of the rubber seals
on the filling heads (into which glass splinters may become embedded and subsequently
released into bottles).
Gibson, R. 1993. [Food contamination is not an isolated occurrence.]
Voedingsmiddelentechnologie 26(24):23.
Contamination of foods is discussed with reference to: trends in incidence of food
contamination; incidence of contamination of various foods with chemicals, glass and
other materials; fraudulent claims of contamination; assessment of cases of claimed food
contamination; and contamination of foods with compounds (e.g. chlorophenols used as
fungicides) which adversely affect flavour.
Jorhem, L. and S. Slorach. 1991. [Less lead and tin in canned foods.] Var Foeda 43(6):312-316,
337.
The reduction in Pb and Sn contents of canned foods as a result of the change from
soldered to welded cans is discussed. Swedish tolerances for Pb and Sn in canned foods
have been reduced in accordance with this change in can construction. Dented cans show
no increase in Pb or Sn uptake by the food; the contents of leaking cans should, however,
not be consumed. Food should not be stored in opened cans, as exposure to air increases
the rate of Pb and Sn uptake.
Lopez-Martinez, C., et al. 1987.[Levels of Pb contamination in canned foods: meat, sea-foods,
vegetables and prepared dishes.] Anales de Bromatologia 39(2):239-246.
Pb was determined by AAS in 62 samples of canned foods from retail sources in Granada.
Of 23 samples of canned vegetables, 10 exceeded the tolerance level of 1 p.p.m.; 4 had
Pb concn. greater than or equal 2 p.p.m. Of 11 samples of canned fruit,
5 exceeded the tolerance level of 1 p.p.m.; 1 sample exceeded 2 p.p.m. Of 16 samples
of prepared dishes, 4 exceeded the tolerance of 1 p.p.m.; 1 exceeded 2 p.p.m. Of 12
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