Write two reasons why the process of cannin foodputting food in tins kills microbes?

Answer 1

prior to the canning all bacteria in the food are killed and the canning prevents new bacteria from infecting and spoiling the canned food Food that is put into canning jars is not sterile, thereby allowing bacteria to grow. Canning sterilizes the food and the jar, killing any thing in the jar. Water boils at 212 which is the temperature for sterilization. If using a presure canner, the combination of the pressure and the boiling sterilize meats, veggies, etc.

Answer 2

People put the can in high temperatures and that sterilizes the can

People put the can in high temperatures and that sterilizes the can

c

b

Answer 3

Food borne microorganisms typically live in the Goldilocks zone of 40-140° F. The heat of the canning process (especially in pressure canning) keeps the temperature of food above the GZ for sufficient time to kill most food borne pathogens.

Equally important is the air-tight barrier canning provides. This prevents any bacteria from entering the product in transportation or storage.

Answer 4

Canning food involves sealing the food in an airtight container, preventing oxygen from reaching the microbes, which are often aerobic and require oxygen to survive. Additionally, the high heat involved in the canning process destroys the microbial cells by denaturing their proteins and enzymes, preventing them from functioning and causing spoilage.