Canned food sterilization purposes is to kill pathogens in food, producing germs and spoilage bacteria and destroy enzymes in food, so food storage for two years or more without deterioration. So canned food in the heat resistance of microorganisms and enzymes becomes very important. The following professional production of various beverages EOE, tinplate and aluminum EOE EOE enterprises - packaging plant in Dongguan real promise to tell you about the cause of canned food spoilage microorganisms cause of heat resistance and enzymes.

Resulting in easy open canned food spoilage of various microorganisms called spoilage. With different types of canned food, nature, processing and storage conditions, the tank may be a bacterial spoilage bacteria, yeast or fungi, may also be a mixture of some of the fungi.

Different types of canned food, canned corruption leading to different reasons, the tank spoilage bacteria vary. Due to the different habits of each of corruption, it should be different sterilization process requirements. Therefore, to ascertain the reasons for corruption is the correct selection of canned mushrooms and sterilization process, to avoid storage in the primary pieces of canned food for spoilage.