At the end of last year, the food safety incident was bursting, and the sales of cans were less than half before the event; the food industry development institute had no choice but to say that canned food was actually quite safe, but was involved in the innocence. The origin of the canned

Food without preservatives is "frozen" for 11 years. Food science experts have tried to canned a can of asparagus can for 11 years, and did not expect to open the color and crisp when it was opened. Experts said that canned food was sterilized in high temperature and could be preserved in theory. Some canned foods are kept for a long time, because the appearance of the food characteristics will be changed, but the food is still good, but it is better to eat within the taste period.

Do not add preservatives

Sun Baonian, director of the Taiwan food GMP Development Association, said that many people think canned food is preservative for so long, in fact, canned food is mainly dependent on high temperature sterilization technology, as long as the canned outer packaging has not been hit, rust and damage, preservation for 5-10 years have no problem. There was a program in Japan that said canned food was good for 20 years. This is not an exaggeration. Under normal conditions, canned food does have such preservation capacity.

Chen Luhong, the deputy director of the food industry development institute, said that canned food is usually taken from fresh food, such as the canned fish factory usually has its own boats, and the fish can be sent directly to the factory to make cans. The vegetables and canned fruit are bought with the origin, and the food is even more fresh than the market.

Chen Luhong said that these fresh ingredients are sterilized by high temperature, and the outside bacteria can't come in. It is theoretically permanent, but sometimes there will be chemical reactions. For example, the mushroom may be blackened by browning, and the litchi may turn red for a long time, while the fish and the meat can sometimes have a small amount of oxygen, and a little Artemisia flavour will be produced for a long time. But it's not safe for food.

Han Baicheng, a professor of the Department of public health at Taipei Medical University, said that canned food can keep food fresh, like French goose liver paste, goose and other advanced ingredients, and can also be packaged, preserved, and exported to countries, compared to ordinary food, and the nutritional value is not inferior. As the main purpose of canned food is to process and extend the use time, such as protein, calcium, phosphorus and vitamin B1, and vitamin B2 contained in fish and canned meat, and will not be affected by high temperature.

Non - expended jelly card for a long time

Canned food is not only safe, but also very simple, Sun Baonian pointed out that, as long as the canned container has "puff" situation, once the pot has puff up, that the gas runs into the canned, will produce microbes, the canned food will be bad, that is, not suitable. Xu Huiyu, director of the food and nutrition group of the Dong's foundation, also reminded the public that the storage of canned food is equivalent to fresh food, and can not be placed at room temperature for the night. It is necessary to put the refrigerator into the refrigerator, and it is best to solve it in 1 or 2 days.