Food is kept in cans which are sterilised and heated to a temperature exceeding 115 °C under high pressure to kill microorganisms and their spores.
The air in the can containing the sterilised food is removed before the can is sealed.
The can is then heated again to kill any remaining microorganisms before being cooled quickly.
Food is kept at a temperature of 0 °C or lower so that it can last longer.
The low temperature in the fridge can
Air is removed completely from the container or plastic bag used to pack the food before the package is sealed tight.
The absence of air in the package prevents the growth of microorganisms in the package and stops food oxidation.
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