The issue with this situation is that by regulation, canned coffee meets the definition of a low acid food unless it is acidified to the lower pH. If not acidified, the pH can be greater than 4.6 (pH of coffee ranges widely). With that, the processor of liquid canned coffee must file the process with FDA as part of the Low Acid Canned Food regulations (LACF). These regulations primarily focus on prevention of Clostridium botulinum (the causative agent of botulism poisoning) in canned foods.
There is not substantial publicly available research on the growth of Clostridium botulinum in coffee. While anyone who has left their coffee in their thermal cup over the weekend knows that not much grows in it...but that is not good enough. And what happens when we add cream, sugar, of flavors? Clearly, more publicly available research is needed.
https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/snapchill-llc-recalls-canned-coffee-products-due-potential-clostridium-botulinum
Snapchill LLC Recalls Canned Coffee Products Due to Potential Clostridium botulinum
Summary
Company Announcement Date: June 17, 2024
FDA Publish Date: June 20, 2024
Product Type: Food & Beverages
Reason for Announcement: Potential to be contaminated with Clostridium botulinum
Company Name: Snapchill LLC
Brand Name: Snapchill
Product Description: Coffee Products
https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/snapchill-llc-recalls-canned-coffee-products-due-potential-clostridium-botulinum
Snapchill LLC Recalls Canned Coffee Products Due to Potential Clostridium botulinum
Summary
Company Announcement Date: June 17, 2024
FDA Publish Date: June 20, 2024
Product Type: Food & Beverages
Reason for Announcement: Potential to be contaminated with Clostridium botulinum
Company Name: Snapchill LLC
Brand Name: Snapchill
Product Description: Coffee Products