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Seattle, Washington 98144

Phone 206-323-3540
Fax 206-323-3543 SETTING THE STANDARD IN SEAFOOD SAFETY

SULFIDE BLACKENING
Technical Bulletin CAN-04

Occasionally, an unsightly black deposit forms in canned seafoods, usually on the headspace surfaces
or along the side seam of the can interior. This discoloration is often referred to as iron sulfide
blackening. This term is a misnomer in that the deposit actually consists of a complex mixture of iron
compounds: oxides, hydroxides, carbonates and sulfides.

While no simple explanation of the phenomena is possible, a number of conditions may contribute to
the problem. These include:

1. Condition of can interior. If the code is too deeply embossed, damage to tinplate may occur.
New code dies, with their sharper edges, present a particular problem. Use them carefully. Don't mix
old and new dies.

Scratches on the can interior are a focal point for sulfide blackening. Store tin so that damage does not
take place.

2. Cooling after retorting. While it may get somewhat worse on long storage, our experience
has been that most sulfide blackening develops during the retorting and post retort cooling steps.
Retorting times and temperatures cannot be shortened or lowered, but post retort cooling can be
speeded up.

Efficient cooling of the canned product, post retort, reduces the chances of sulfide blackening
discoloration and also of product scorching.

3. Vacuum and headspace. Sulfide blackening is mostly a headspace phenomenon, with iron-
oxygen reactions playing an important part. The goal is to eliminate as much oxygen from the can as
possible by reducing the volume of the headspace and by pulling as high a vacuum as practical.
4. Delays during production. After butchering, the various canning steps should be completed
as quickly as possible. Our experience has been that the fresher the raw product the fewer the
problems. Delays may alter headspace gas composition, product pH, color, appearance, etc. and these
may contribute to the formation of sulfide blackening.

The technical representatives of your can supplier have had extensive experience with corrosion
problems. They should be consulted on the types of can and procedures necessary to provide adequate
protection.

Sulfide blackening discoloration does not, by itself, present a health hazard to the consumer.
Consumers, however, do not know this fact, nor can they be expected to know it. When they see black
stains in a can, they are concerned. The fact that this condition is harmless does not decrease the
importance of attempting to prevent this problem.

Revision Date: 3-21-08

Supersedes: SPA Tech. Bulletin No. 18, 1-23-08

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