Food Safety Issues/Safety of dented cans


I opened a can of Campbell's soup with a 'pop-top' style opening and a dent on the top edge -- like what might result from the can being dropped on the floor from a few shelves up--easily noticable but not grotesque. I put it in a pan and started to have second thoughts, so I discarded the soup without heating or eating it.
Then I checked the subject online. From what I could find, dents on top, bottom, or side seams of cans may compromise the seams, allowing botulism to develop. I don't really understand this, because I thought if there was an opening in a seam, that would allow air in with any botulism or other contaminants, and how could botulism grow from a spot that had a little air? But all the information I could find connected dented cans with botulism.    So--is my pan and spattered stove now possibly contaminated with botulism and how should I deal with it?

The risk of botulism contamination from dented can is very low but theoretically possible. If it were contaminated and you opened the can but did not consume it you don't need to worry about it contaminating the pan or utensils as long as you wash them before using them. Botulism can't survive for long on surfaces.  

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Carl LaFrate


I can answer food safety questions relative to food processing, retail food and food salvage after a catastrophic event such as a hurricane, flood, ammonia leak or fire. Questions related to HACCP, Regulatory, GFSI, SQF, BRC, liability issues, contamination events, pest infestation, pest control methodology,food safety defense, pathogen prevention such as L. Monocytogenes control in food processing and retail, any subject related to food safety including at home issues.


30 years experience as a food safety consultant working for the top food processors, food retailers and insurance companies that write liability policies related to food processing, storage and distribution. My firm employees 6 full time food safety auditors. I work for top law firms throughout the USA and am a staff consultant for Douglas Peterson and Associates, one of the top forensic engineering firms in the world. I also work with Risk Solutions International, a global leader in risk management.

New York State Association for Food Protection, past president, executive board Central Atlantic States Association of Food and Drug Officials

Progressive Grocer Magazine Smart Money Magazine Private Label Buyer Magazine Supermarket News Natural Foods Merchandiser Magazine Food Service Director Magazine NYS Association for Food Protection Annual Report NYS Association for Food Protection Newsletter

Syracuse University, Microbiology/Biology NYS College of Environmental Sciences, Plant and Environmental Biology Cornell University, Food and Dairy Processing

Awards and Honors
Wm. Hickey Award (2006), NYS Association for Food Protection, for contributions in the field of food safety and sanitation New York State Integrated Pest Management Award (2007), NYS Assoc. for Food Protection, for contributions in the filed of integrated pest management.

Past/Present Clients
Pillsbury, Agri-Mark, Associated Grocers, Beatrice Foods, Cargill, Southern Cold Storage, Quaker, Ben & Jerry’s, Delverde Pasta (Italy), New York Bakery, Cabot Cheese, Hazelwood Farms, General Mills, Price Chopper Supermarkets, P&C Supermarkets, Great American Supermarkets, Tops Markets, Big M Supermarkets, Big Bear Supermarkets, Frito-Lay Distribution Centers, IBP, Excell, Eckerd Drugs, Rite Aid Drug Stores, Fay’s Drugs, Carl’s Drugs, AWI Wholesale Food Distribution, McLane Food Distributors, Golub Food Distribution, many supermarket chains (many include large scale specialty food service operations), Burger King, Pizza Hut, Taco Bell, McDonald’s, Darden Foods (Red Lobster, Olive Garden), LSG Skychefs (Germany, US), Glen Mills Schools, Cornell University, Crider Poultry, Caesar’s Palace, The Oneida Indian Nation, Taylor Meat Packing, UCB Packaging Films

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