The word ” canned” in itself is a term that can generate a lot of confusion because, due to its composition, it leads us to think that these are products that contain some kind of additive, such as preservatives, for example.
How else would they have such a long shelf life, and be perfectly safe to consume after several years? A logical argument, but a false one.
Let’s start at the beginning: according to the regulations, a preserved food is one that, after having been subjected to appropriate treatments, is kept in the proper hygienic-sanitary conditions for consumption for a variable period of time.
In the case of canned fish and shellfish, the preserving treatment consists of subjecting the food to the action of heat at a temperature and time sufficient to reduce or eliminate the action of micro-organisms and enzymes by means of sterilisation processes.
Moreover, it is essential that these processes are carried out on products that have been previously packaged in hermetically sealed containers, so that the food is protected for a long time from the entry of any external contaminant.
Precisely for this reason, it is unnecessary to add preservatives to this type of products, as the technological process itself contributes not only to obtaining the products as we know them organoleptically speaking, but also to ensuring that they remain unalterable over time and that they can be stored without the need to be refrigerated.