Canned fish

（重定向自Canned salmon）

Microbial loads can be physically controlled by canning and then sterilizing with heat

The first industrial scale fish cannery was a salmon cannery established in North America in 1864 on a barge in the Sacramento River

Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years.

Fish have a low acidity at levels where microbes can flourish. From a public safety point of view, foods with low acidity (a pH more than 4.6) need sterilization under high temperature (116-130 °C). To achieve temperatures above the boiling point requires a method of pressurized cooking which is provided by the containment within the can. After sterilization, the containing can prevents microorganisms from entering and proliferating inside. Other than sterilization, no method is perfectly dependable as a preservative. For example, the microorganism Clostridium botulinum (which causes botulism), can only be eliminated at temperatures above the boiling point.

单词	Canned salmon
释义	Canned salmon 原声例句十字小溪（上） He soon takes to canned salmon, cooked fish and scrambled eggs. 他很快就爱上了鲑鱼罐头、煮熟的鱼和炒鸡蛋。十字小溪（上） When offered canned salmon, cooked fish and scrambled eggs, he growled menacingly and I hurried to replace his so-called natural foods with milk. 当提供三文鱼罐头、熟鱼和炒鸡蛋时，他威胁地咆哮着，我赶紧用牛奶代替他所谓的天然食品。英语百科 Canned fish （重定向自Canned salmon） Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years. Fish have a low acidity at levels where microbes can flourish. From a public safety point of view, foods with low acidity (a pH more than 4.6) need sterilization under high temperature (116-130 °C). To achieve temperatures above the boiling point requires a method of pressurized cooking which is provided by the containment within the can. After sterilization, the containing can prevents microorganisms from entering and proliferating inside. Other than sterilization, no method is perfectly dependable as a preservative. For example, the microorganism Clostridium botulinum (which causes botulism), can only be eliminated at temperatures above the boiling point.
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