Canned food is recognized as a safe and reliable method of food preservation in the world. Canned food is popular among the public in economically prosperous countries because of its safety, nutrition and hygiene characteristics. However, many customers in Dalian still have a lot of wrong ideas about canned food consumption. "According to relevant national regulations, canned food is not allowed to add preservatives. And, the long time preservation of canned food mainly depends on vacuum, sealing and sterilization to arrive sterile anaerobic condition of the sealed food, microorganisms do not grow, reproduction conditions, so canned food roots do not need to add any preservatives, can reach the purpose of long time preservation."

Brilliant food experts think that canned nutrition is also a mistake. In the process of canning, when pasteurization is used, the processing temperature of canned vegetables and fruits will not exceed 100℃; And our daily home cooking temperature can easily exceed 200 ° C. Therefore, the high temperature sterilization process does not discard other nutrients in fruits and vegetables.

Canned foods need not and should not be fortified with preservatives. According to China's national standards, common preservatives such as benzoic acid and its sodium salt, sorbic acid and its potassium salt, and monocarboxyglycerin are not allowed to be added into canned food.