That's true. It's that nasty bacteria we don't want to get into the food. I'm not sure how much bug could have gotten into the jelly because on a fifteen foot long belt there were people working elbow to elbow to sort out the undesired aspects. Then everything was sent through a strainer before it was canned up and sent to other parts of production.
I don't know about the meat plants, and I don't ever want to, but the fruit and veggie canneries are a pretty clean operation. Even if you don't buy Smucker's brand. The other cannery that was in the town with Smucker's was Birdseye. I didn't work there, but other people I knew did. Between the too there was a lot of water and bleach used to keep things sparkling and nice.
Did you know that after a while strawberries don't really smell like strawberries anymore?