Canned foods are a significant component of modern diets, offering convenient, year-round availability. The canning process uses heat treatment to destroy microorganisms and preserve food, resulting in an indefinite microbiological shelf-life when pack integrity is maintained.

The thermal processing parameters (temperature and duration) depend on the product's chemical and physical composition. Both physical and chemical changes occur during processing and storage, determining the product's sensory properties and nutrient content.

• Fresh produce (fruits, vegetables, meat, or fish) is harvested at peak quality and transported directly to the canning facility
• Produce undergoes thorough washing, peeling, trimming, coring, and slicing as needed before being packed into cans
• Liquid (brine, water, oil, syrup, or juice) is added to fill the cans
• Lids are sealed and tested for airtightness
• Cans are cooked in large cookers at precise temperatures and pressures to eliminate microorganisms
• After cooling, cans are labeled and distributed to retailers