The principle of canned food storage

(1) Damage to microbes and canned food

Under normal food storage conditions, molds and yeasts are not capable of heat treatment of food canister and operate under sealed conditions. The microbes that cause the damage to canned food are bacteria, and there is a great difference in the demand for oxygen. In canned foods, aerobic bacteria are restricted by the canned air seal, and the anaerobic bacteria still exist. If they are not killed when they are heated and sterilized, it will form a canned food damage.

(2) The theoretical basis of sterilization

The intention of the canned food sterilization, one is to kill all the damage to the food in the tank and the pathogenic microorganism, two is the enzyme in the passivating original guessing the quality change, the color change, and the three is to improve the quality and flavor of the food and make it better fit for the food.

The sterilization of canned food is different from bacteriological sterilization, the latter is to kill all microbes, and the former is to kill the microorganisms that form food damage under the condition of the food tank, that is, to "commercial aseptic" condition.

Commercial aseptic: it refers to the removal of microbes and the pathogenic bacteria that can be damaged in the canister to ensure the storage of canned food under the conditions of ordinary commodities.

The most common, most heat-resistant and representative bacteria or bacteria that cause food poisoning are selected as the primary target bacteria for sterilization. It is generally believed that if the thermal sterilization is sufficient to eliminate the most erosive bacteria with high heat resistance, it is difficult for the bacteria with low heat tolerance to remain. The heat tolerance of the spore is stronger than that of the nutrient body. When the spores exist, the Bacillus should be the primary sterilization target. So as long as you inquire about the heat resistance of microbes, the transmission of heat in sterilization and the factors that affect the sterilization, then the rational sterilization conditions are drawn up to reach the intention of sterilization.