Health and safety tips to avoid poisoning from canned food
Many people have a strong belief that food that comes in cans is, like cockroaches, indestructible, and one of the few things that will survive a nuclear attack. While we can’t speak to the durability of your tinned tomatoes when it comes to nuclear fallout, we do know that canned food isn’t necessarily fine, no matter what. Let’s take a look at how you can exercise caution and good judgement when dealing with cans of food.
Commercially produced canned food usually goes through a process of washing, before being prepared and placed into its metal container along with some kind of canning fluid (that’s the brine, juice, or water most tins of food contain). The can is then heat treated, a process that ensures the product is commercially sterile, shelf-safe, with an air-tight seal. This heat treatment works to kill any organisms that could potentially cause the food to go bad, or cause some kind of food-borne illness. This sterile environment, however, lasts only until the can is opened – which breaks the seal.
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