Are Canned Foods Healthy?

The canning process is one of the food preservation methods discovered in history so that soldiers could consume food both practically and reliably during the war. The process ensures that a microbiologically safe product is obtained by applying heat treatment together with hermetically sealing the can.
The most important risk hazard in canning is Clostridium botulinum spores. Because although these spores are destroyed by methods such as pasteurization and sterilization, their spores can remain alive. However, it can be controlled by controlling the acidity of the environment and applying heat treatment at the appropriate temperature and time norm.
When we look at the nutritional aspects of canned products, it is known that some vitamins, especially B group and C vitamins, are lost due to the heat treatment applied. At the same time, glass jars, metal cans and multi-layer plastic bags are used as packaging materials, and people are worried about metal packaging among them. Since the inner surfaces of this type of metal packaging that come into contact with food are lacquered (polished) with organic coating materials, there is no direct contact with the food and there is no transition under normal conditions. Also, since the outer surface of the metal is lacquered with various applications, corrosion is prevented.
Source: https://acikders.ankara.edu.tr/pluginfile.php/122790/mod_resource/content/0/8.%20Hafta_Konserve%20%C3%9Cretim%20Teknolojisi.pdf