Tuesday, January 18, 2005
Very fishy
Some workers at a warehouse in Fredrikstad had a mess on their hands last week, after a production mistake caused 1,650 cans of mackerel in tomato sauce to literally explode.
Food producer Stabburet always uses a heating technique in the canning process to help preserve the fish, but somehow, the 1,650 cans that blew up missed out.
That meant the fish started rotting in the cans, which in turn set off gases that caused the cans to swell until they eventually burst.
"It was a highly unfortunate accident," Robert Rønning of Stabburet told VG.
I daresay.
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