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Module 1. Course Overview and 

Introduction to Thermal Processing 

Thermal Processing for Meat and Poultry 

Products Training 

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Reason for Thermal Processing 

Course 

 Welcome 

 Why are we here today? 

In the summer 2007, for the first time in 33 

years, the commercial canning industry had 

a botulism outbreak that sickened 8 people 

and resulted in the recall of millions of canned 

food products. 

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Reason for Thermal Processing 

Course 

 How did the botulism outbreak occur? 

No sole cause for the outbreak, rather, it was 

the result of numerous errors and lack of 

attentiveness (complacency) on the part of 

the establishment. 

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Errors at the Canning Establishment 

 Many retort maintenance problems 

• Damaged steam spreaders 

• Leaking water valves 

• Damaged door gaskets or seals 

 Condensate bleeders on Malo system 

not located where they could be easily 

seen 

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Errors at the Canning Establishment 

 Not enough personnel on duty to monitor 

the retort operation 

 Modifications to retort valves and piping 

not evaluated by PA 

 Disposed of abnormal containers without 

notifying CSI 

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Purpose of the Course 

 Provide scientific, technical and practical 

information for assessing the production 

of canned product 

 Provide detailed information on thermal 

processes and thermal processing 

systems 

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Purpose of the Course 

 Provide guidance on the application of 

the regulations 

 Improve inspection personnel job 

performance 

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Canning Definition 

Placing food in a container, hermetically 

sealing the container so that it is airtight 

and impervious to the entrance of 

microorganisms, and then giving the 

container a thermal process that achieves 

commercial sterility. 
 

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Canning 

 Probably the most critical and complex 

food process verified by FSIS 

 Critical elements in operation must be 

strictly adhered to or there is a great 

potential to affect human health 

 Described as a very diversified activity 

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Canned Product 

A meat or poultry food product with a 

water activity above 0.85 which receives 

a thermal process either before or after 

being packed in a hermetically sealed 

container. 

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Commercial Sterility 

 The condition achieved by application of 

heat, sufficient, alone or in combination 

with other ingredients and/or treatments, 

to render the product free of 

microorganisms capable of growing in the 

product at nonrefrigerated conditions 

(over 50°F or 10°C) at which the product 

is intended to be held during distribution 

and storage. 11 
 

 

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Classes of Canned Product 

 Low acid canned foods (LACF) 

 Acidified low acid foods 

 Acid foods (no meat or poultry 

products) 

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Low Acid Canned Food (LACF) 

 A canned product in which any 

component has a pH value above 4.6 

(includes meat and poultry) 

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Acidified Low Acid Canned Food 

 A canned product which has been 

formulated or treated so that every 

component of the finished product has 

a pH of 4.6 or lower within 24 hours 

after the completion of the thermal 

process. 

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Conventional Canning 

 Place the food in a container 

 Hermetically seal container 

 Thermal process container under high 

heat and pressure 

• If the pH ≤ 4.6 can treat with

lower heat and no pressure 

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Aseptic Processing Systems 

 Commercially sterilize the food and 

container separately 

 Fill and seal container in commercially 

sterile environment 

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Canned Product Containers 

 cans 

 glass jars 

 plastic containers 

 laminated pouches 

 paperboard containers 

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Types of Canned Products 

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 Uncured 

• Beef stew 

• Whole chicken 

• Meat sauces and 

gravies 

• Meat spreads 

• Soups 

• Entrees 

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Types of Canned Products 

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 Acidified low acid 

• Spaghetti sauce 

with meat 

 Cured products 

• Vienna sausages 

• Canned hams 

• Canned luncheon meats 

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Questions 

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Questions?

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Tour of Canning Establishment 

Video of a Typical Canning Operation 

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