Like how can you eat meat and fish years after production?
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What you call “spoiling” is basically the poop of bacteria. It gets on food, it eats the food and multiplies, and poops out toxins. This is why even if you full cook spoiled food youll get sick if you eat it, because the toxins aren’t alive and dont die when you cook it.
So, when you can, there are going to be a small amount of bacteria on the food to start, but not nearly enough to make you sick. When you can, you heat up the inside enough to kill any bacteria, then you seal the can, so new bacteria cant get inside.
So even after 5 years, there’s still no bacteria in the can, and so the food will till be good.
What you call “spoiling” is basically the poop of bacteria. It gets on food, it eats the food and multiplies, and poops out toxins. This is why even if you full cook spoiled food youll get sick if you eat it, because the toxins aren’t alive and dont die when you cook it.
So, when you can, there are going to be a small amount of bacteria on the food to start, but not nearly enough to make you sick. When you can, you heat up the inside enough to kill any bacteria, then you seal the can, so new bacteria cant get inside.
So even after 5 years, there’s still no bacteria in the can, and so the food will till be good.
You guys have to pretend??
You guys have to pretend??
Canning process kills germs by heating them up then the cans are sealed airtight to prevent introduction of new germs or organisms as well as to remove all oxygen to prevent oxidation which is another way food goes off, and since the cans are solid and can’t be seen through your don’t have to worry about UV rays impacting the food.
Canning process kills germs by heating them up then the cans are sealed airtight to prevent introduction of new germs or organisms as well as to remove all oxygen to prevent oxidation which is another way food goes off, and since the cans are solid and can’t be seen through your don’t have to worry about UV rays impacting the food.
They kill the stuff that would eat the food, then they seal it so oxygen can’t react and degrade it.
They kill the stuff that would eat the food, then they seal it so oxygen can’t react and degrade it.
Because as long as the can itself is in tact, in theory anything inside it is also sterile. The product is packaged, then heat treated much the same way your grandma might’ve canned her garden vegetables at home. The superheated canning process kills off bacteria, fungi and spores inside the can, leaving a sterile environment so long as the can doesn’t get opened to air. You could accomplish the same thing at home with some meat and a pressure cooker.
Because as long as the can itself is in tact, in theory anything inside it is also sterile. The product is packaged, then heat treated much the same way your grandma might’ve canned her garden vegetables at home. The superheated canning process kills off bacteria, fungi and spores inside the can, leaving a sterile environment so long as the can doesn’t get opened to air. You could accomplish the same thing at home with some meat and a pressure cooker.
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