Why can canned food be stored for a long time without preservatives?

The production of canned food starts with processing the raw materials, placing them in cans, vacuuming them, sealing them, heating them for sterilization, and cooling them to produce the canned product. After the food is loaded into the can, it undergoes processes such as exhaust, sealing, and sterilization, and the container is completely sealed in an anaerobic environment. Sealed food that reaches this sterile state has no conditions for microorganisms (bacteria) to grow and reproduce, and bacteria outside the can cannot enter the can. This way, the food will not decay and there is no need to add any preservatives. Besides, canned food has a history of over 200 years, and there was no mention of preservatives at that time. Canned food is safe, nutritious, convenient, and convenient. It is very popular in Europe, America, and Japan, and China's canned food exports approximately 3 million tons annually, sold in over 100 countries. The majority of aerospace and submarine food is canned food. In fact, canned food is closely related to our lives. Sweet corn, tuna, mushrooms, tomato sauce, fruit grains in yogurt, and decorative fruits in birthday cakes in the catering industry are all canned food. Babao Congee is a typical canned food in the market.

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