I don't think food poisoning had anything to do with his passing.
Since SPAM contains sodium nitrate, dangerous bacteria couldn't thrive in it, especially if the cans were completely undamaged, uncompromised, and still airtight, bacteria cannot develop inside.
Because industrial canning relies on absolute sterilization, no living microorganisms or spores are present to reproduce. Bacteria cannot generate spontaneously; if the initial batch was processed correctly and the seal remains perfect, the inside of the can remains biologically dead forever.
I don't either. I just remembered the comments were all over the place - and funny! But every time I open a SPAM can, I look at the bottom date and remember Suplex.
We've had a few cans of SPAM in the pantry, I can't even remember when we/who/why bought them.
I prefer to get/eat real cured/dried ham.
I buy an aged country ham every year, let it hang in the garage for a month or so and then cut it into 6 pieces before vacusealing and freezing. We keep the inner/tenderest/moistest portion out and eat it first, but the others remain good sealed and thawed for a month at room temperature. It is salty as hell though, so it's use is principally as season meat or condiment meat. I make and dry biltong too, so there's a good supply of protein that isn't dependent on refrigeration - in addition to that of the canned goods.
I'll go crazy on a can of good sardines too, but Mrs. Duck doesn't share my enthusiasm. And sadly tinned fish is getting goyslopped too - gotta research brands carefully. Also have fishing tackle and appropriate horker harvesting equipment. Been a while, but used to be able to skin and gut a horker in about 2 minutes....
Storable/harvestable protein sources would make a great post. I'll research it and work on another ducksertation..