The side effects of canned foods

All of us have used canned food once in our life time. Canned foods are the most prominently used packed food all over the world. The canning process dates back to the late 18th century in France when the Emperor Napoleon Bonaparte, concerned about keeping his armies fed, offered a cash prize to whoever could develop a reliable method of food preservation. Nicholas Appert conceived the idea of preserving food in bottles, like wine. After 15 years of experimentation, he realized if food is sufficiently heated and sealed in an airtight container, it will not spoil. More than 50 years later, Louis Pasteur provided the explanation for canning's effectiveness when he was able to demonstrate that the growth of microorganisms is the cause of food spoilage. The canning process was developed to preserve food safely and for long periods of time. for decades, many foods were only available in cans. Today, the consumer has more options and can often find fresh and frozen alternatives to canned food, but canned food remains an essential part of the contemporary pantry. canned foods are comparable to their cooked fresh and frozen counterparts. Plus, they’re available year-round so they can easily be added to favorite recipes for convenient meal solutions. Canned food only needs to be warmed through before serving because it has already been cooked in the can. Because canned food is packed at the peak of harvest, it also is packed at its nutrient peak. As foods age, they begin to shed some of their essential nutrients. Fruits and vegetables especially have the highest nutrient content when they are ripest. Since canneries are located close to the point of harvest, few if any nutrients are lost in transit. Beside the effectiveness of conning foods, some ingredients and additive in conned foods is harmful for human and animal, for example salt, sugar, chemical preservatives, microbial contamination of these foods such as Botulism should be attended. Botulinus intoxication is a rare but serious paralytic illness caused by botulinum toxin, which is produced by the bacterium Clostridium botulinum under anaerobic conditions. Botulism can be prevented by killing the spores by cooking at 121 C (250 F) for 3 minutes or providing conditions that prevent the spores from growing.