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Why is the shelf life of canned food so long?


The production process of canned food probably went through the selection of Raw Materials → pretreatment → Canning → exhaust, sealing → sterilization, cooling → heat preservation → packaging. In short, most of the microorganisms that cause food spoilage are killed by heat after the canned food is canned, and it is then completely sealed and kept in a vacuum (note sealed and then sterilized) , ensure that no new microorganisms will re-enter the contaminated food, without the invasion of microorganisms, the “Sealed”yellow peach, asparagus, lunch meat there is no worries, thus achieving long-term quality assurance.