How does very perishable food like tuna fish last so long in an unopened can without preservatives?
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this idea is pretty much to kill or inactivate all possible sources of spoilage still there after a food-compatible amount of ingredient-cleaning through various conservation agents (heat, ethylene oxide, etc). for canned tuna it’s mainly heat.
The idea is that if there is no sources for spoilage and no residual contaminated gas in contact with the food in the packaging, your food will be stockable for longer without the use of preservatives.
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