Tins of baked beans, tuna and soup could be teaming with a gruesome bacteria that leads to paralysis and death, a hygiene expert has warned.
Many of the cans we have lurking in the back of the cupboard feature ‘red flag’ signs like dents, rust and spurting liquid when opened.
These are all indicators that the food may be contaminated with harmful bacteria including C botulinum, which can cause a life-threatening condition where toxins attack the nervous system and cause paralysis.
C botulinum most commonly occurs with tinned food that is improperly preserved.
In the past, the bacteria has been linked to cans of vegetable soup, fish and beans.
Paul Jackson, director at waste specialist firm, NRC, advises shoppers to inspect tins before they buy them.
He told the Mirror: ‘Food from a can with a shallow dent is generally safe to eat if there are no other signs of damage.
‘Deep dents in food cans are a major red flag though.’
To avoid this potentially life-threatening illness, consumers are advised to store tinned good properly, away from direct sunlight
This is because deep dents can cause micro-fractures, which allow bacteria to enter and infect the contents.
While the bacteria themselves are not harmful, when deprived of oxygen, such as in closed cans or tins, they can produce highly poisonous toxins.
When someone eats food containing the toxins, they can become extremely ill with the paralysing condition, known as botulism.
Depending on the exact type, some will initially experience symptoms such as nausea, vomiting, stomach cramps, diarrhoea or constipation.
But without treatment, the infection will attack the nervous system, getting into the nerves, brain and spinal cord, eventually causing paralysis that spreads down the body from the head to the legs, the NHS warns.
Symptoms can include drooping eyelids, blurred or doubled vision, facial muscle weakness, breathing difficulties an difficulty swallowing.
An estimated 10 per cent of cases result in death, according to the NHS.
As well as deep dents, Mr Jackson cautions against eating from cans that are rusty, which may be a sign of similarly dangerous bacteria overgrowth.
‘Rust on a can is a concern as it can weaken the metal and contaminate the contents. Even minor rust spots can indicate the food inside may no longer be safe to eat’, Mr Jackson warned.
In a separate instance of botulism, Claudia Albuquerque Celada (left) and Doralice Goes (right) were both infected with the bacteria and became paralyzed after eating contaminated food
‘A visibly bulging can is also a clear sign of trouble’, he added.
‘This bulging is typically due to gas build-up from bacterial activity inside the can, showing the food is spoiled and not safe to eat. Be sure to throw away bulging cans to reduce risk of contamination.’
Finally, Mr Jackson advised people to throw away any cans that spurt liquid or give of a foul smell when opened.
‘If a can spurts liquid when you open it, this could be due to gas build-up from microbial growth.
‘This affects the taste and the quality of the food but also poses a serious health risk, so be careful.’
Mr Jackson suggests storing tinned goods in a cupboard away from the sink, where temperatures are likely to fluctuate and create conditions where bacteria will thrive.
He said: ‘Extremely cold temperatures can cause cans to burst, potentially leading to air and moisture seeping in, which can then lead to rust and potential contamination.
‘Keeping tinned foods in a stable, moderate climate helps to preserve their longevity and safety.’
It is also good to be aware of expiry dates for different food groups.
‘High-acid foods like tomatoes generally maintain their quality for about 18 months after the use-by date due to their acidity, which helps preserve them.
‘In contrast, low-acid foods, such as meats and vegetables, can retain their peak freshness for two to five years after the use-by date, provided they are stored properly.’
One victim of botulism is 23 year-old Claudia de Albuquerque Celada who, in 2023, found herself fighting for her life after eating tinned soup.
Ms Celada, who is originally from Brazil but lives in Colorado, developed botulism as a result of the contaminated contents of the tin.
Ms Albuquerque became ill around 15 days after eating the food and within 24 hours, her entire body was paralysed.
In a separate instance of botulism, Doralice Goes was paralysed after eating pesto contaminated with C botulinum.
Ms Goes remained in the hospital for about a year while she learned to walk again.
