Many of us rely on canned foods in our pantries for their convenience and versatility. Whether it’s beans, soup, or various fruits and vegetables, canned items can be a lifesaver when it comes to preparing quick and easy meals. Notably, canned fruits and vegetables retain their nutritional value, having been harvested and packaged at the peak of freshness. However, there’s a critical mistake many people make when it comes to handling canned goods—one that can compromise food safety. Let’s delve into how to rectify this oversight so you can enjoy canned foods with peace of mind.
The next time you reach for a can opener, take a moment to consider this important step: cleaning the top of the can before opening it. Canned foods embark on quite a journey before landing on your pantry shelves. They traverse through warehouses, trucks, and perhaps even airplanes, gathering dust and other contaminants along the way, according to Christopher Mohr, PhD, RD of MohrResults.com. To minimize the risk of cross-contamination, Dr. Mohr advises washing and wiping the lid of any can before opening it.
This advice is echoed by Jamie Mok, RDN, and National Spokesperson for the Academy of Nutrition and Dietetics. She emphasizes the importance of washing and wiping can lids to reduce the potential spread of germs and bacteria, thereby preventing foodborne illnesses. Mok notes that the dust, grime, and other microorganisms that accumulate on can lids can find their way into the food if not properly cleaned beforehand.
While it’s easy to overlook this crucial food safety step when you’re immersed in meal preparation and cooking, it’s a simple yet essential practice to safeguard your health. In addition to cleaning the top of canned items, adhering to other safety measures is equally important. Regularly washing your hands, working on clean surfaces, and ensuring the separation of raw meats and seafood from other foods are all recommended practices. These guidelines are especially vital considering that approximately one in six Americans (equivalent to 48 million people) falls ill from foodborne illnesses every year, as reported by the Centers for Disease Control.
