Microbiological hazards: Low acid canned fish products undergo a sterilisation process designed to reduce levels of heat-resistant bacterial spores (especially those of C. botulinum) to negligible levels, providing that Good Manufacturing Practices and approved thermal processes are applied. This is a well-established practice for production of shelf-stable products. The likelihood of adverse health effects due to bacterial contaminants is thus negligible in a properly controlled canning process. Viral pathogens and helminthic parasites will also be destroyed.
