of food should be emptied as soon as the

of food should be emptied as soon as the can has been opened, or at least before the remainder of the food is put into the refrigerator.

“Cans and foods are sterilized during canned food preparation," explains Lopez. “However, the dish into which the food might be emptied, although clean, contains microorganisms which could contribute to food deterioration or to spoilage. A few acid foods may dissolve a little iron from the can, but this is not harmful.” Lopez emphasizes that it’s just as safe to keep canned food in the can it comes in as it is to empty the food into another container. “But, whether in the original can or another container, the principal precautions to observe for keeping food are to keep it cool and keep it covered,” he points out. Lopez says also the rust on a can does not indicate spoilage--not unless the rust has penetrated the can and caused a leak. Nor is a dented can a sign of spoilage, he adds--not unless the can shows evidence of leakage. “Some foods may also contain naturally occurring sulphur compounds which produce^iark discoloration on the insides of cans just as sulphur in a cooked egg discolors silverware,” says the professor. “The sulfide stain is entirely harmless.” He recommends storing canned foods in a dry place at a moderately cool or cold--but not freezing--temperature. A cool, dry cellar or closet is suitable. But he advises against storage near steam pipes, radiators, furnaces or kitchen ranges. ‘In general, the nutritive values of a properly processed food are not influenced by the type of container -- be it tin or glass,” says Lopez, "nutritional values and wholesomeness are chiefly determined by the conditions under which a food is produced in nature, and by those existing during harvesting, storage, processing and cooking.”