Which of the following is a common issue with canned food technology?

Canning spoilage is indeed a common issue associated with canned food technology. This pertains to the potential for food to spoil despite being sealed in a can. Spoilage can occur due to several factors, including improper canning processes, which may allow for the growth of bacteria or the presence of contaminants within the can. A significant concern is botulism, a rare but serious illness caused by bacterial toxins that can develop if food is not canned correctly. Effective canning processes require precise temperature control and timing to destroy harmful microorganisms, and any failure in these processes can lead to spoilage.

In contrast, while low nutritional value, ingredient shortages, and high production costs may be relevant to the broader food manufacturing industry, they are not unique issues associated specifically with canned food technology in the same way that canning spoilage is. Low nutritional value can be a concern for various food processing methods, ingredient shortages may affect all sectors of food production, and high production costs can also be influenced by various factors unrelated to the canning process itself. Canning spoilage distinctly highlights the risks inherent in canning technology, making it a primary concern in ensuring food safety and public health.