S.L. 449.9 Art. 6Heat processed canned food.

Where canned food is heat processed, either before or after sealing, the processing shall be at a temperature and for a time sufficient -

(a) to prevent the survival of any micro-organisms capable of producing toxics;

(b) to inactivate micro-organisms capable of development under non-refrigerated (normal) conditions of storage;

(c) in the case of products with an equilibrium pH above 4.5, to destroy all spores of Clostridium botulinum.