Package Swelling and Secondary Fermentation

A swollen package contains more gas or pressure than intended. The package may dome gradually, become taut, leak at the seal or release gas when opened.

Gas-producing microbes, residual fermentable carbohydrate, incomplete stabilization, post-process contamination and temperature abuse can drive secondary fermentation or spoilage.

Modified-atmosphere gas absorption, film permeability and seal leakage can change package shape without active fermentation. Diagnosis therefore requires the intended gas system.

Review fermentation endpoint, cooling, storage temperature, sanitation, package gas and time to swelling. Distribution across units and lots helps distinguish product-wide growth from isolated seal damage.

Do not taste a swollen product or release the lot after venting. Evaluate the process deviation, potential hazards and affected time window using supported evidence.

Achieve the required fermentation or lethality, stabilize promptly, prevent recontamination, maintain cold control where required and verify package integrity and shelf life.