ea71a606-2346-496f-91f6-2cf7a7112d61

https://www.reddit.com/r/explainlikeimfive/comments/q3gig2/comment/hfrne0u

 

This description is mostly accurate but has a few oversimplifications. Here’s a breakdown:

 

1. **Food Spoilage** – Yes, bacteria, fungi, and other microorganisms are the primary culprits behind food spoilage. They consume nutrients, reproduce, and produce waste, which can lead to unpleasant odors, textures, and potential health risks.

 

2. **Canning Process** – Sealing food in airtight metal cans does prevent new contaminants from entering. However, the real challenge is eliminating any microorganisms already present in the food before sealing.

 

3. **Heat Treatment** – While boiling is effective for acidic foods (like fruits and tomatoes), it’s not sufficient for low-acid foods (like meats and vegetables). These require **pressure canning**, which reaches higher temperatures to kill harmful bacteria like *Clostridium botulinum*.

 

4. **Longevity of Canned Food** – Properly canned food can last for years, but spoilage can still occur due to physical damage, chemical reactions, or improper sealing. If a can is swollen, leaking, or has an off smell, it should not be consumed.

 

So, while your explanation captures the general idea, the boiling method alone isn’t always enough, and spoilage can still happen under certain conditions.

 

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Here’s a refined explanation with improved accuracy and detail:

 

### Why Food Goes Bad

Most food spoilage is caused by microorganisms—primarily bacteria and fungi—that break down nutrients in the food, causing changes in texture, smell, and safety. Their metabolic activity produces waste and sometimes toxins, which can make spoiled food dangerous to eat.

 

### How Canning Preserves Food

Canning works by:

1. **Sealing food in airtight containers** to prevent new contaminants from entering.

2. **Killing existing microbes** using heat before sealing, so there are no active organisms left to spoil the food.

 

### Why Just Boiling Isn’t Always Enough

Boiling kills most bacteria, but some—like *Clostridium botulinum*, responsible for botulism—can survive at boiling temperatures due to their heat-resistant spores. That’s why low-acid foods (like meats, vegetables, and dairy) require **pressure canning**, which heats food to a much higher temperature (around 121°C/250°F) to eliminate dangerous spores.

 

### How Long Canned Food Lasts

Properly canned food can remain safe for years, but spoilage can still happen due to:

- **Compromised seals** (allowing air and bacteria in)

- **Physical damage to the can** (like dents or rust)

- **Chemical reactions** (like fats becoming rancid over time)

 

**Warning Signs of a Bad Can:** If a can is swollen, leaking, smells off, or has spurting liquid when opened, it’s **not safe to eat**.