How are canned foods preserved?
In fact, most canned foods are considered additive-free, let alone the addition of preservatives.
In fact, most canned foods are considered additive-free, let alone the addition of preservatives. Only a few canned foods may contain preservatives within standard limits due to constraints in the production process, which are not harmful to the human body. Generally speaking, the production of canned foods requires pre-treatment of the raw materials. Then, a series of processes such as canning, exhausting, sealing, sterilizing, cooling, insulation inspection, and packaging are completed. This is the production technology and process of canned foods, and it is this special production method that ensures the 'additive-free' quality of canned foods.
In addition, canned foods mainly undergo pasteurization treatment, which is completed after canning. Generally, pasteurization can kill the vast majority of microorganisms in the food. At the same time, the packaging of canned foods is also very meticulous, often using tinplate, which ensures good sealing. This also prevents the re-growth of microorganisms in the food. Therefore, even without the addition of preservatives, canned foods can still ensure a long shelf life.
