CANNED FOOD 101

The CANNED FOOD HISTORY can be traced back to the last part of the 18^th century as Napoleon Bonaparte offered a reward to whoever can develop a process to preserve food for his armies. As soldiers started to explore the world and move around, the need to preserve food became a primary concern. Initially, preservations were prepared using bottles but it was later on discovered that if food is heated and sealed in an airtight container, the process can prolong the period of food spoilage. The first canning facility was established in the New York City, United States in 1812. The facility offered canned oysters, meats, vegetables and fruits. As the process of canning became popular, the principle behind its efficiency has still remained unidentified.  It was then later on found out that food spoilage can be attributed to the growth of microorganisms’ in food. This discovery shed light to the effectiveness of canning.  Through the years, the process and principle in preserving and canning foods has not change since it was first thought of. Adequate heat to obliterate microorganisms is used to sealed containers to ensure CANNED FOOD SAFETY.  The length of time the heat is being applied to food varies depending on the type of food being canned. Food density, acidity and heat transfer /absorption are the major considerations being regarded in heating.

 Contrary to the belief that canned food lacks in nutrition and contains unnecessary preservatives, canning are considered healthy by the experts. Since most canning facilities are located near where the food is being harvested and/or collected, the food is guaranteed to have been packed at its freshest. Aside from the cost of transportation, companies’ major consideration in situating its facilities near the place where products are harvested is CANNED FOOD HEALTH. Manufacturers, aiming to preserve the nutrients in every product, ensure prompt preservation of every food harvested with least time consumed in the process. Food, especially fruit and vegetables, shed nutrients as it ages. If this type of food are preserved and canned in the soonest possible time, there will be minimal or no nutrients discard. And since food are being heated and sealed in an air-tight container, no preservative is required.

However, CANNED FOODS are not meant to last forever. Manufacturers use Product Dating to indicate the CANNED FOOD SHELF LIFE usually printed at the bottom of the can or on the product labels. This is used as reference to recognize that the food is still safe for consumption. Other products does not indicate an expiry date on their labels, however, there should be a packing code to enable product tracking for the manufacturers.  To ensure best quality of canned foods, consumers must make it a habit to always check on the expiration date of every product prior to purchase.

Since almost all known foods are being canned nowadays, consumers can view CANNED FOOD PICTURES almost anywhere for reference or comparison. Images are readily available on the net and can be viewed in a few clicks. Magazines also offers wide array of photos of products available in the market or anywhere else in the world.