MFHPB-06.pdf

Published on the Food Directorates (Health Canadas) website at http:/www.hc-sc.gc.ca/food-aliment. Government of Canada Gouvernement du Canada HPB MethodMFHPB-06February 2003HEALTH PRODUCTS AND FOOD PROTECTION BRANCHOTTAWAMETHOD FOR EXAMINATION AND EVALUATION OF HERMETICALLY SEALEDMETAL CANS AND GLASS CONTAINERDev C. NundyFood Laboratory,Ottawa Laboratory (Carling)Canadian Food Inspection AgencyOttawa, Ontario, K1A 0C6E-mail: dnundyinspection.gc.ca Alexander FabriciusFish/Food LaboratoryCanadian Food Inspection AgencyMississauga, Ontario, L5T 2R4E-mail: fabriciusainspection.gc.ca 1.APPLICATIONThis method is designed to detect defects, that may adversely affect the hermetic seal. It is applicable to alltwo and three piece metal cans having a conventional doubleseam and glass container with metal cap (lids)used for products which require sterilization. It provides both qualitative and quantitative information on theassessment of the double seam on metal cans and defects in glass enclosure. This method should be usedin conjunction with the Metal Can Defects, Identification and Classification Manual (9.1). This revised methodreplaces MFHPB-25F, dated October 1991.2.PRINCIPLEThe method describes the physical separation (tear-down) of the components of doubleseams and tests foridentifying defects in metal cans and glass containers to assess certain criteria essential to the formation ofa hermetic seal. It also provides an evaluation of can and glass container defects according to their severitywhich may result in loss or potential loss of container integrity (hermeticity). 3.DEFINITION OF TERMSSee Appendix A of Volume 2.MFHPB-06- 2 -May 20034.COLLECTION OF SAMPLESSee Appendix B of Volume 2.5.MATERIALS AND SPECIAL EQUIPMENT1.Bacti-Disc Cutters (Wilkens-Anderson Co., Dixie Canner Equipment Co.)2.Metal nipper3.Double blade mechanical saw4.Torque meter (Optional)5.Emery paper6.Seam micrometer (.001 of an inch)7.Seam projector or Computer with an image analysis software.8.Safety gloves for sharp objects9.Safety eye protection10.Hearing protection11.Electric Can Opener12.Laminar Hood13.Biohazard Hood14.Ethanol15.Fiberglass Eraser6.PROCEDURE6.1Handling and preparation of the sample unit Use the proper procedure and preparation when handling any swollen containers since there is apossibility that Clostridium botulinum and or their toxins may be present. Use of safety gloves for sharpobjects, safety eye glasses and appropriate hearing protection is mandatory for cutting metal andhandling cut metal pieces.6.1.1Removal and identification of the labelPlace two coincident marks on the label and the can about 120/ apart. The marks on the canshould be made with indelible ink, carborundum or diamond pencil so that they will not beremoved during subsequent handling of the container. These marks will permit establishmentof the position of the label on the can after its removal. A visual identification (inspection) ofsample unit (container) must be performed after removal of label from the can. Store the labelfor future reference. (Only Necessary When Conducting Special Investigations). Otherwisenote any unusual liquid stains and sharp object perforations, if none present, remove the labeland place an identification mark on the can. 6.1.2Identification of sample unitLegibly identify each sample unit directly on the can. This must be done in a manner so thatthe identity is not lost or removed during subsequent handling and testing. Ensure that theidentity relates to the sample from which each sample unit is derived. The complete code shallbe recorded for each sample unit.6.1.3Cleaning preparation of external and internal container surface6.1.3.1Clean any adhering food, dirt and soil from the surface of the can to be opened.If the container is very dirty, scrubbing with detergent and water may benecessary. Alternatively soak can in warm water with detergent for hr, then rinsein hot water and clean with bottle brush to remove food residue if present andthroughly rinse with hot water and drain to let it dry. Place the cans in either theLaminar or Biohazard Hood. Disinfect the surface with undiluted Ethanol prior toopening. Let it dry. MFHPB-06- 3 -May 20036.1.3.2Locate and clearly mark any visible defects using the Metal Can Defects,Identification and Classification Manual (8.4).6.1.3.3Open the cans using a sterile Bacti-disc cutter or other suitable device to cut ahole in the can manufacturers end to approximately 5.0 cm in diameter (toaccommodate the 10 size Laboratory Stopper) in the centre of the containerlarge enough to see through and remove the contents from the opening. Cautionshould be exercised when opening and handling contents of cans suspected ofbeing contaminated.Remove a portion of the product for pH, Microscopy, and MicrobiologicalAnalysis.6.1.3.4Examine the contents for off-odours or other evidence of spoilage, e.g., frothing,curdling, discolouration, etc., immediately after opening the container, and beforeemptying co