How Is Canned Food Preserved?

The reason why canned food is not easy to spoil is that it is achieved through technical processes.

The reason why food rots and goes bad is mainly due to the reproduction of "microorganisms" such as bacteria and molds.

When canning is made, it will be sealed and packaged, and the microorganisms inside the can will be killed by high temperature to meet the standard of commercial sterility. After cooling, the negative pressure in the container will make the can seal tighter, and the bacteria outside will not have a channel to enter.

After these processes, canned food is in an environment that is basically free of microorganisms, and it is almost difficult to spoil, so most of them do not need additional preservatives. Only a very small number of canned foods require preservatives to deal with specific microorganisms to ensure food safety.