Are Dented Canned Goods Safe to Eat? It Depends

This morning we got to talking about our strategies to save money on groceries. Something I'm sure you are also trying to do right now, as prices of...well...everything have gone up.

When possible, we shop sales, stocking up on essentials like toilet paper or laundry detergent. We know we'll always need these things, so I find myself hitting up any and all BOGO opportunities. We clip digital coupons for additional savings, but the best feeling is when you hit a really good markdown ticket or clearance shelf.

A lot of times, you'll find name-brand cereals, snacks, seasonings, and canned goods for half price or more off! As long as you don't mind if the boxes are busted and the cans are dented. I told Chad that I am fine with a box that has gotten squished as long as the bag inside is still intact.

However, I hardly pick up the dented cans because I read somewhere that they could be dangerous. And then I thought about how I actually never took the time to research whether that is actually true. So today I've gone down the rabbit hole as a public service to us all.

The truth is, you can safely purchase dented cans as long as you can check off a couple of things:

1. The dent is small. It should not be big enough to lay your finger into.

2.  There are no punctures or sharp edges. These could allow bacteria to enter the can and grow all kinds of nastiness.

3. The seams on the top, bottom, and side are all still intact.

4. The can is not bulging.

This makes me feel more confident about buying clearance canned goods. Now, if you get home and pop open a can and it starts hissing really loudly for a long time or bursts open, toss that thing in the trash ASAP. Better safe than sorry, as you do NOT want to get sick from Botulism.

The USDA says:

While extremely rare, a toxin or poison produced by the bacteria Clostridium botulinum (C. botulinum) is a very serious danger in canned goods. Botulism is a deadly food poisoning. The botulism bacteria — rod shaped under the microscope — grow best in anaerobic (absence of oxygen) conditions. Since the canning process forces air out of food, the C. botulinum bacteria may find incorrectly or minimally processed canned foods a good place to grow and produce the toxin. Low-acid vegetables such as green beans, corn, beets, and peas, which may have picked up C. botulinum spores from the soil, are at risk.

You can read more about shelf-stable food storage and safety by clicking here. There is also advice for if you think you have consumed something contaminated or that has gone bad. As well as other tips for storing groceries.