Does canned corn have to be reheated?

[DCal430]

I notice cans of corn have instructions on heating, does it mean they are unsafe to eat straight out of the can cold?

 

[Murloc]

by canned corn you mean the sweet one you put in the salad?
I eat that straight out of the can. It's already cooked and soft.

EDIT: searched for canned corn in google, it looks like it's what I meant.

 

[Raizinman]

I love eating canned corn or even better the creamy carnned corn. Heated or cold, it is a great treat!! Because it tastes soo good, I have to believe its probably bad for you.

 

[Colt45]

It's good to go, it was already boiled in the can.

 

[DCal430]

Ok good, because I love cold canned corn.

 

[rayfieldclement]

I think MOST canned food is cooked before it goes in the can unless otherwise noted. I think it is safe.

Cooking does not apply to fruit.

 

[Scotteq]

I notice cans of corn have instructions on heating, does it mean they are unsafe to eat straight out of the can cold?

There are People who need instructions on how to heat corn!?!?

 

[Matthiasa]

Canned corn is typically gross.
Corn on the cob is infinity better.

 

[Nemesis 1]

You can it it straight out of can. When it is canned it is run threw a cooker . takes about 20min. from one end of cookers to the other.
Corn use to be my fav. veg . But this new corn I can,t eat way to sweet. Birds eye froozen corn I can eat as they only use one type of corn and its not the new varity.

 

[pontifex]

Canned corn is typically gross.
Corn on the cob is infinity better.

but you can only get it fresh, what 2-3 months a year?

 

[IronWing]

There are People who need instructions on how to heat corn!?!?

Yes. They do. Absolutely. Let me tell you a story. Way back in the 1980s Green Giant thought the way you do. They thought the heating instructions on their cans of peas were a waste of label space so they removed them. The company was inundated with so many customer calls about how to prepare the peas that the company put the instructions back on the cans.

 

[olds]

Yes. They do. Absolutely. Let me tell you a story. Way back in the 1980s Green Giant thought the way you do. They thought the heating instructions on their cans of peas were a waste of label space so they removed them. The company was inundated with so many customer calls about how to prepare the peas that the company put the instructions back on the cans.

To be fair, there were the same people that were drying their cats in the microwave.

 

[pelov]

I think MOST canned food is cooked before it goes in the can unless otherwise noted. I think it is safe.

Cooking does not apply to fruit.

I dare you.

 

[Mixolydian]

Canned food is commercially sterile and does not need to be cooked after opening for safety.

However, canned food is fucking gross to begin with.

 

[techs]

Does ice cream have to be frozen?

 

[sixone]

This thread is even worse than the Taco Bell thread. :barf:

 

[pontifex]

I dare you.

he did say MOST food

 

[Borkil]

Congratulations, you now have botulism! wiki

Foodborne botulism results from contaminated foodstuffs in which C. botulinum spores have been allowed to germinate in anaerobic conditions. This typically occurs in home-canned food substances and fermented uncooked dishes. Given that multiple people often consume food from the same source, it is common for more than a single person to be affected simultaneously. Symptoms usually appear 12–36 hours after eating, but can also appear within 6 hours to 10 days.

While commercially canned goods are required to undergo a "botulinum cook" in a pressure cooker at 121 °C (250 °F) for 3 minutes, and so rarely cause botulism, there have been notable exceptions such as the 1978 Alaskan salmon outbreak and the 2007 Castleberry's Food Company outbreak. Foodborne botulism is the rarest form though, accounting for only around 15% of cases (US)[11] and has more frequently been from home-canned foods with low acid content, such as carrot juice, asparagus, green beans, beets, and corn...... Because the botulism toxin is destroyed by high temperatures, home-canned foods are best boiled for 10 minutes before eating.

 

[MagnusTheBrewer]

I believe wiki is wrong. I'll have to do some more research. I was always taught the toxins are not destroyed by heat only the bacteria.

After reading more at the WHO site, it appears the spores are heat resistant not, the toxins. Then there is the chance of being infected through airborne particles so, anyway you look at it, the OP's gonna die.

 

[Mixolydian]

I believe wiki is wrong. I'll have to do some more research. I was always taught the toxins are not destroyed by heat only the bacteria.

The toxin itself is rapidly deactivated when the food is thoroughly cooked. The bacteria that produces the toxin requires very high temperatures in order to be killed (~250 F). That's why canned foods are processed in high-pressure retorts.

EDIT: Yep:

Botulism can be prevented by killing the spores by pressure cooking or autoclaving at 121 °C (250 °F) for 3 minutes or providing conditions that prevent the spores from growing. The toxin itself is destroyed by normal cooking processes – that is, boiling for a few minutes.[1]

 

[Twista]

 

[olds]

Ask Minendo.

 

[Fayd]

Congratulations, you now have botulism! wiki

if you read that, you'd see it applies to home canned. commercially canned thing have to follow safety standards.

 

[Mixolydian]

if you read that, you'd see it applies to home canned. commercially canned thing have to follow safety standards.

That is, if they actually follow them. See: http://www.usatoday.com/money/industries/food/2008-06-29-botulism-FDA-canned-food_N.htm

The day before the warning, FDA investigators had begun an inspection at a Castleberry's plant that set off alarms within the agency. .... The cookers had broken alarms, a leaky valve and an inaccurate temperature device, the FDA said in a previously undisclosed report .... The cookers in the Augusta, Ga., plant showed "poor maintenance," and management failed to "correct ongoing deficiencies" in the plant, the report said. .... "Failure in management was ultimately the reason for the … botulinum toxin in the cans," according to the report. ... The FDA said new controls on one cooker were improperly installed in February and gave off false temperature readings. .... The FDA also said an employee operating the cooker failed to do required checks on the cooker's thermometer, the "reference instrument" for temperature. .... The other cooker that may have produced contaminated sauce had a worn valve that failed to seal properly, the FDA said. That allowed water to back up in the cooker, lowering the temperature inside. Zink calls the worn valve a "maintenance failure." .... Alarms or alarm lights, designed to alert operators to problems, on both cookers were malfunctioning. "Leaking valves and burned out alarm lights … provide a picture of … poor maintenance and inattention," the FDA report said. .....

 

[BladeVenom]

but you can only get it fresh, what 2-3 months a year?

Frozen is better than canned.