Why the canned food especially the meat and protein ones should be boiled before consumption?
The meat and protein products have a PH higher than 4.5 ; in such conditions , the spores of a kind of micro-organism named Cholesteridium Botulinum may grow. In the event that there are spores of such bacteria and their growth in the canned food a lethal poison named Botulin is generated which causes a dangerous poisoning named Botulism. Such a poison , due to its special molecular structure , is not resistant to heat. Applying heating process on cans containing canned food and boiling them for 20 minutes cause to degenerate and destroy the poison’s structure. It is noteworthy that This type of contamination doesn’t cause appearance signs in the canned food such as swelling the can and / or change of taste. Therefore , you can not realize the contamination from the appearance.
