The technology of production of canned products, namely a hermetically sealed container and the intensity of the thermal process, guarantee a high level of food safety for these meat products. Expansion of the production of canned meat products dates back to the first half of the last century. The period between the 1950s and 1980s can be considered the “golden age” of canned meat products in the Czech Republic. Canned meat products, however, declined in importance after 1990, largely due to the development of the production technology for meat products in that period. At present, canned meat products made not only by industrial manufacturers but also by artisan producers can be found on the market. A temperature of 121.1 °C is the reference value in the production of canned goods. The bacterium Clostridium botulinum represents the main biological hazard in canned meat products. Reliable elimination of this microbe is achieved by the attainment of an F121.1 value = 2.52 (min). Thermophilic spore-forming bacteria are not considered pathogenic to humans, though their presence can affect the shelf life of products stored at high temperatures.
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