How does very perishable food like tuna fish last so long in an unopened can without preservatives?
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Food doesn’t need preservatives unless there’s something in the food that would make it go bad over time. The enemies are basically moisture (although it depends), oxygen, and pathogens.
Putting the tuna in an airtight bag and then sucking out all the air can greatly extend its life. You can buy some tuna that’s vacuum-packed this way.
Another option is canning. The can is airtight, and most of the air inside the can has been replaced with water or oil, and then the cans were heated to kill any pathogens already inside. This cooks the fish, by the way. I used to think I was eating raw tuna when I ate it right out of the can…then I tried sushi.
Being moist organic material, it does still break down and have a limited shelf life, but it’s way longer than it would be if you let it react with air.
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