"I think the preservation technique for canned fruits includes very high temperatures. I think this would alleviate water quality problems."
Great! That should provide great comfort to the millions of Australians who now know that no matter what organisms are inside the cans, they can be rest assured that all traces of bacteria and parasites will be dead.
But would they follow Australia's very strict food controls by ensuring that certain chemicals, which are banned here, are not used for the crops and processing? And do growers and canners have any kind of regulation, or do they just push the limits by cutting corners and just react when they get caught out, like when antifreeze was being used in toothpaste or formaldehyde in 2 minute noodles?
