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Sweet Corn Canned
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- Product Description
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Net weight: 2840g
How do canned foods achieve long-term preservation? First, it’s important to understand what causes food spoilage. Microorganisms thrive and multiply in food, continuously breaking down its nutrients and altering its composition—this is how food goes bad. That’s why, during the manufacturing process, manufacturers often retain some of the sugary liquid or drain excess water from the can, while also adding preservatives that comply with industry standards to ensure freshness and prevent decay. In essence, canned foods typically rely on a combination of three key strategies working together to effectively stop food from spoiling:
1. Sterilization is essential for both food and canned products—eliminating bacteria as well as their spores ensures that no further bacterial growth occurs. However, completely eradicating all microorganisms is rarely possible; what we can achieve instead is thorough sterilization, which helps extend the shelf life of food as much as possible.
2. Sealed cans trap not only dust from the air but also harbor vast numbers of bacteria and bacterial spores. These spores, much like tree seeds, are incredibly resilient and can even be carried by the wind. That’s why canned goods are always vacuum-sealed.
3, The hygienic standards for food additives, including preservatives, explicitly prohibit the addition of any synthetic ingredients to canned fruits. Yet, unfortunately, some low-quality canned products still contain harmful additives such as potassium sorbate, carmine, and lemon yellow—and even resort to using sweeteners, industrial-grade caustic soda, and industrial-grade hydrogen peroxide to "treat" coconut jelly. When selecting canned fruit, start by examining the appearance of the fruit pieces themselves. For instance, genuine canned peaches should have an uneven color distribution: golden-yellow hues mixed with a hint of greenish tones. In contrast, counterfeit peach cans often feature uniformly bright, almost flawless-looking fruit pieces that appear overly appealing. As for canned peaches in syrup, the liquid should ideally be clear and colorless—indicating no artificial coloring has been added. If the syrup appears vividly red or pink, it’s likely been artificially tinted. When choosing strawberry cans, first inspect the syrup. A deeply red-colored syrup is a dead giveaway that the product has been dyed; whereas a slightly pinkish hue suggests the can is free from artificial coloring. Additionally, strawberries preserved with dyes tend to remain underripe and may appear smaller than their naturally ripened counterparts. While homemade canned fruits are perfectly safe to enjoy, they don’t store well over long periods, so it’s best to consume them within a short time frame. Although canned fruits offer convenience, the processing inevitably leads to some loss of the fruit’s natural nutrients, meaning they can’t fully deliver the essential micronutrients our bodies need.
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