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Imported Tinned Ham
During 1951 there was a considerable increase in the number
of requests for condemnation of imported tinned ham. Requests
came from departmental stores, hotels, restaurants, cafes
and many of the smaller food shops.
The total amount condemned was 4 tons 7 cwts. 20 lb.
This food had been imported mostly from European
countries and from various packers and suppliers. The tins
ranged in weight from a few ounces to over 20 lb.
Some of the tins were "blown", whilst others had a
normal external appearance although the contents were found
to be discoloured and gave off an offensive smell. Some
showed liquefaction only, while others showed liquefaction
and gas. Many were found damaged due to careless packing or
transportation, and a number of the tins showed strained
seams with consequent leakage, indicating imperfect canning.
It appeared that large tins of ham were not being
sterilised because of the alteration to taste caused by the
process. They were only pasteurised and this treatment
was inadequate to destroy spores with the resultant
possibility of spoiling during storage, unless kept at a
sufficiently low temperature.
Whilst the labels on some tins indicated that the
contents were perishable and should be stored under
refrigeration, a large number bore no indication that this
precaution was essential; and, of course, traders had no
control over non-refrigerated storage in wharves, wholesale
ware houses or in transit.