Oxidation‐reduction potentials (Eh) of canned foods ranged from ‐18 to ‐438 mV. Foods packed in glass had higher redox potentials than those packed in cans. Only 4 out of 26 products tested reached positive redox values after exposure to air for 24 hr at 4°C. Inoculated containers of mushrooms, whole corn, cream corn, asparagus, beef gravy, kidney beans, green beans, cream of mushroom soup, cheddar cheese soup, and lima beans supported toxin production by C. botulinum; potatoes and beets did not.
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Montville et al. (1982) studied this question.
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