Canned goods, often perceived as indestructible, can actually spoil if exposed to excessive heat, particularly in environments exceeding 100 degrees Fahrenheit. The USDA warns that thermophilic bacteria can thrive under such conditions, leading to bloating and potential fermentation of the contents. To protect supplies during heat waves, it's advisable to store cans in cool areas of the home away from sunlight. Utilizing neighborhood generators or local cooling centers can help maintain food safety during power outages amidst high temperatures.
Surprisingly, canned goods don't do well when subjected to high temperatures despite their reputation for being nearly indestructible. They need to be stored between 50 and 70 degrees Fahrenheit.
According to the USDA, when storage temperatures soar beyond 100 degrees Fahrenheit, canned foods can go bad as heat-loving microbes can become active.
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