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In Iran The color of tomato paste depends largely on the type of the tomato used. Some of the varieties of tomato such as the tomatoes produced in Mashhad and Shiraz which are brought to the market in August and September have a better red color and the obtained paste is of higher quality. On the contrary , some varieties such as the ones produced in northern part of the country or in Jiroft area which are used by factories in May , June and July to produce paste , are more faint colored , almost orange and the quality of the paste is lower. In addition to tomato variety , some factors may affect the color of the obtained paste especially its becoming darker. Factors such as concentrating in low vacuum conditions , longevity of pasteurization time , heating the paste several times , improper cooling of cans after pasteurization and burning the tomato paste during concentration.
Moulding paste after opening the can and during the period of keeping it in refrigerator has different reasons including high rate of mould contamination of the consumed tomato , improper pasteurization of the paste in production process , secondary contamination of paste in refrigerator , using contaminated objects such as spoon , dish , etc.
At present , Iranian National Standard has forbidden the usage preservative materials such as Benzoate in producing tomato paste. Therefore , all the factories the products of which bear the standard seal , are bound to observe this law and they do not use any preservative material. In producing tomato paste , only salt and tomato are used.
The low rate of acidity of the product , in other words , more than the standard rate as well as using much sugar in formulation and improper baking cause the acceleration of forming sugar crystals especially during keeping the product in low temperatures such as in the refrigerator. To solve such a problem , you may pour the jam with sugar crystals in a container and add a little citric acid or lemon juice before heating it again.
The meat and protein products have a PH higher than 4.5 ; in such conditions , the spores of a kind of micro-organism named Cholesteridium Botulinum may grow. In the event that there are spores of such bacteria and their growth in the canned food a lethal poison named Botulin is generated which causes a dangerous poisoning named Botulism. Such a poison , due to its special molecular structure , is not resistant to heat. Applying heating process on cans containing canned food and boiling them for 20 minutes cause to degenerate and destroy the poison's structure. It is noteworthy that This type of contamination doesn't cause appearance signs in the canned food such as swelling the can and / or change of taste. Therefore , you can not realize the contamination from the appearance.
Among the methods of recognizing the decayed canned food are:
No. Because the appearance of cans may be change during production process , transportation , by mechanical strokes and damages but their contents are intact and consumable.
Some fruits such as different kinds of pear have special stained pigments and they are change to pink due to heating during production process. Of course , such a change in color is not an indication of the decayed product.
The HACCP is the abbreviated from of Hazard Analysis critical control point. HACCP is an international standard concerning the safety and health of food products. In this system , all the cases which may put in danger the health condition of consumers including the physical , chemical and biological risks in all the phases of production to consumption including receiving raw materials , production phases , space and building , storage , delivery , distribution , preservation and consumption are recognized and evaluated , then , preventive and corrective measures are taken for controlling or removing such risks. HACCP system specifies the critical control points ( CCP ) and determines critical risk limits for them after identifying the risks which may occur in the production process. The necessary corrective measures for removing such risks are taken so that it brings assurance that the safety of products are provided and no risk threatens the consumers.
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Observing any abnormal sign in the appearance of the cans such as swelling and leakage.
