Canned food is one of the indispensable foods of the table, especially in winter. In general, the purpose of canning processes is that food can be stored for a long time without losing its nutritional value, and canned food prepared in season can be consumed all year when appropriate. In terms of providing convenience in preparing food in the intensity of business life today,
canned food is preferred.
Canning operations are actually a food preservation technique in simple terms. In the past, canned foods, which were more commonly prepared at home, are now produced ready-made with the development of food technology.
Canned foods such as tomatoes, peppers, peas and corn can be prepared. Canned varieties; Canned fruit, vegetable canned food, boiled food canned food, ready-made food canned appetizers can be counted.
Canned foods, fresh vegetables, fruits are prepared with the necessary heat treatment (commercial sterilization) applications. Canned food is kept in hermetically sealed glass, metal or new plastic packaging. When purchasing ready-made canned food, especially the label on the packaging should be checked and the warnings should be taken into account. In addition, it can be said that there is a growth of microorganisms if the package cover has formed a curved shape.
Canned food preserves food for a long time, especially if it does not come into contact with air and prevents microbiological reproduction. When canned foods are produced in accordance with the necessary conditions and regulations, they can be consumed as very useful and healthy foods.
However, if canning processes are faulty, canned foods become threatening to human health. There is the risk of "Botulism" as a result of Clostridium botulinum proliferation, especially if the sterilization process of canned foods is not performed properly. Botulism causes dangerous and even fatal poisoning.