According to some, canned foods contain harmful substances. Some are generally less nutritious than fresh or frozen foods. For some, it is an important part of a healthy diet.

In fact, canned food is a storage method that is applied to pack food in airtight containers for a long time. It was first used as a balanced food source for soldiers during the war in the late eighteenth century. Although the canned processes differ according to the type of product to be preserved, there are basically three important stages.

The first step is the processing of food. The foodstuffs to be preserved are peeled, sliced, chopped, beans removed and cooked. The second stage is sealing. Processed foodstuffs are sealed in tin cans. The final stage is heating. At this stage, the cans are heated to kill harmful bacteria that may be in the food and prevent deterioration.

These processes are important to ensure that food is shelf-resistant and safe to consume for up to five years. Vegetables, fruits, soups, meats and seafood are commonly preserved.

Research shows that canned foods are less nutritious than fresh or frozen foods. In fact, canning preserves most of its nutritional value. Protein, carbohydrates and fat are not affected in these processes. Many minerals and fat-soluble vitamins are also preserved. Some water-soluble vitamins may be damaged.

The following are a few standards based on canned tests conducted by competent authorities:

• TS 10524 Microbiological test methods - In canned food

• TS 382 Canned peas

• TS 1069 Meat and meat products (red meats) - Laboratory analysis methods - General

• TS 7359 Canned meat (canned)

• TS EN ISO 22000 Food safety management systems - Requirements for all organizations in the food chain

• TS 1924 Cans - For fruit and vegetable products - Cylindrical