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Welcome to the California Cannery Inspection Program web-site, a guide to
the regulatory requirements for the commercial production of thermally processed low-acid
canned foods and pH control foods in the State of California. Please select a topic
listed below.
Significance of Foodborne Botulism
Foodborne botulism is a true food poisoning, caused by the ingestion of
food containing the exotoxin produced by the bacterium, Clostridium botulinum. C.
botulinum is harmless and is commonly found in nature, in the soil, in the
environment, and maybe present in certain foods we eat. However, under anaerobic (absence
of oxygen) condition and warm temperature, C. botulinum spores will germinate into
vegetative cells and toxin is produced when the bacteria multiply. The botulinal toxin is
one of the most deadly toxins known and is responsible for causing botulism. Botulsim is a
serious and potentially deadly disease if not treated immediately. It is characterized by
symmetric, descending, flaccid paralysis of motor and autonomic nerves, usually beginning
with the cranial nerves. Blurred vision, dysphagia, and dysarthria are common initial
complaints. Hermetically sealed containers of a low-acid food (pH value greater than 4.6)
that are devoid of oxygen and stored without refrigeration are particularly susceptible to
the growth of C. botulinum and the hazard of botulinal toxin if they are not
properly processed.
History
of the California Cannery Inspection Program
California is a major producer of low-acid canned foods, including
vegetables, meat and fish products. Millions of cases of canned low-acid foods are
produced in the state annually, each of which can be a potential health hazard if each
container is not properly processed. A single botulism occurrence can destroy the involved
processor and cause financial ruin for other canneries in the food industry. California
has recognized the foodborne botulism problem since the 1920s and has laws, regulations,
and batch release of low acid canned food since then. The program regulating low-acid
canned foods and acidified foods has been known as the California Cannery Inspection
Program administered by the State of California Department of Health Services Food and
Drug Branch.
From 1899 to 1949, there were 483 outbreaks of botulism reported in
North America (the United States and Canada) involving 1319 cases and 851 deaths. Of these
outbreaks, cases and deaths, 184 outbreaks, 416 cases, and 252 deaths were in California,
mostly from home canned foods. In addition, 40 deaths that occurred in other states were
from products manufactured in California. In 1919 alone, botulism linked to California
commercially canned olives caused 19 deaths (7 in Ohio, 5 in Montana and 7 in Michigan).
Such occurrences disturbed public health officials of California and the rest of the
nation. In addition to the public health menace involved, the huge California canning
industry was jeopardized.
All of this was aggravated by sensational newspaper publicity. As a
result, botulism became a reportable disease in November 1920. Also, the State of
California Board of Health on August 7th, 1920 adopted the first regulation of olive
production requiring sanitation throughout the canning facility and a mandated thermal
process (specified time and temperature in heating canned foods to render them
commercially sterile). In 1920 and 1921, some 20 deaths occurred from botulism linked to
canned spinach produced in California. As a result, the Board adopted in April 1921 a
resolution covering canning and sterilization of spinach specifying definite fill-in
weights, cut-out weights, initial temperatures, and sterilization processes.
In the 1920s, little was known about the nature and prevention of
foodborne botulism. A Board of Investigation consisting of Dr. K.F. Meyer (University of
California), Dr. E.C. Dickson (Stanford University), and Major J.C. Geiger (U.S. Public
Health Service) investigated the subject of botulism and its causes. Several researchers
and laboratories carried on studies regarding the effects of various methods of
sterilization from a commercial standpoint. However, until the National Canners
Association (now NFPA) published Bulletin
No. 89-A "What Every Canner Should Know", almost no information was available to
the average individual or food processor.
In addition to all other existing duties under the rules and regulations
of the California Pure Foods Act, emergency olive and spinach regulations were to be
enforced by a small staff of State Food and Drug Inspectors. That proved to be
insufficient since the regulations did not prevent further cases of foodborne botulism. In
1922, there were 6 deaths from commercially canned spinach. During this critical period
and pending passage of the Cannery Inspection Act, another bolt of lightning struck the
California canning industry. There were 4 deaths in Wyoming and 4 deaths in California due
to botulism from California commercially produced canned olives. An emergency meeting was
convened in 1924 and recommendations with the advice and approval of state officials were
prepared. These were extremely important because they constitute the original rules and
basis for modus operandi of Cannery Inspection, and were an enlargement on earlier
regulations adopted in 1920, which included a required sterilization process.
The trials and tribulations from 1919 through 1924 brought about passage
of the Cannery Inspection Act in 1925 which was a joint effort by the State Board of
Health and the California canning industry to prevent further outbreaks of foodborne
botulism from commercially canned foods.
Today’s
Cannery Inspection Program
Presently, State of California Department of Health Services Food and
Drug Branch staff inspect 200 licensed canners where regulated products are packed. In
addition, scientific and technical support are provided pursuant to a contract with the
University of California Laboratory for Research in Food Preservation (UCLRFP). The
Laboratory is physically located in Dublin, California, and is presently under the
administration of the University of California at Davis.
The primary goal in the Cannery Inspection Program is foodborne botulism
prevention. Under today’s program, FDB’s staff audit all critical process steps
including time and temperature cooking requirements and critical controls. They review the
performance of all canners including oversight of personnel, facilities, equipment, direct
or indirectly added ingredients, and container and closure examinations. They are also
responsible for identification and quarantine of canned foods during critical control
point failures or other hazardous situations. This level of food protection oversight is
over and above the minimum requirements for sanitary food production.
One important duty in the California Cannery Inspection Program is the
administration of written examinations and performance evaluations of retort operators, to
determine their qualification to operate sterilization equipment at licensed canneries
that produce low acid canned foods. For pH control foods, FDB staff regularly select and
have samples submitted to the UCLRFP so that they are analyzed to assure that the
products, containers, and closures are safe and in compliance with the law.
In addition, the UCLRFP provides a critical service to the foodborne
botulism prevention of California produced canned foods. Laboratory scientists are
responsible for determining those critical factors that must be controlled and monitored
during processing to prevent the growth of C. botulinum. The laboratory scientists
review over a thousand requests each year for official processes that use retort
sterilization, acidification (pH control) and other preservation methods to prevent and
control growth of C. botulinum in commercially produced canned foods from
California.
Another component that contributes to the successful administration of
the California’s program is full funding from the industry with oversight of the
canners’ reimbursement to the State by the Cannery Inspection Board. The Department
of Health Services Director appoints industry representatives to serve as members of this
important Board. These members represent canners from four major commodities: animal food,
fish, olives, and miscellaneous vegetables and specialty foods. The Cannery Inspection
Board meets quarterly to approve the cost of inspections to the industry, and to discuss
specific technical and health issues with Food and Drug Branch officials.
The California Cannery Inspection Program has achieved 75 years of
worldwide recognition for its excellent services to the consumers and food industry in
preventing acidified and low-acid canned food poisoning from botulism. Today, California
food safety investigations and inspections of food processors involve many aspects of
enforcement of the state and federal laws. In addition, the food safety team is active in
safety assessment of microbial hazards in foods and detection of toxic substances that may
render the food adulterated or harmful. Moreover, routine inspection assure consumers that
California food manufacturers meet the GMP (good manufacturing practices) requirements and
their food products are properly labeled and truthfully advertized.
For questions about the Cannery Inspection Program, please contact us:
California Department of Health Services
Food and Drug Branch,
Cannery Inspection Program
P.O. Box 997435, MS-7602
Sacramento, CA 95899-7435
Phone: 916-650-6500
Fax: 916-650-6650
Email: fdbinfo@dhs.ca.gov
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