The swells occur due to the production of H2 (formed by action of acids of food and tin plate), CO2 or other gases (as a result of decomposition of contents by microorganisms).
The spore-forming anaerobes Clostridium can be either predominantly proteolytic or saccharolytic but both activities are normally accompanied by gas production causing the can to swell.
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| Hard swell |
In hard swell, can ends are rigidly hard and there is no effect of pressure except bursting or leakage of the can. Different from soft swells that can with both ends bulged that may be dented by pressing with fingers.
These events tend to develop successively and become of value in predicting the type of spoilage that might be in effect.
Can hard swell
