​When evaluating food safety, the primary focus must be on identifying and understanding potential hazards. Researchers worldwide have categorized these hazards into three main types: biological, physical, and chemical. Among these, biological hazards are considered the most significant, particularly in processed foods. However, efforts to eliminate biological risks can sometimes lead to increased physical and chemical hazards if not handled properly. For instance, chemical preservatives are often added to processed foods to prevent microbial hazards, but overuse or misuse of these preservatives can introduce new chemical risks. Therefore, the safety of processed foods is closely tied to the methods used in their processing, with the chosen processing technique playing a critical role in determining the overall safety of the food.

For many years, the nutritional and hygienic value of canned food has been underestimated. Even today, many consumers believe that the canning process significantly diminishes the nutrients in food, making it less nutritious than fresh produce from the supermarket. However, this perception is outdated. In reality, canned foods retain a high nutritional value, often comparable to or even exceeding that of fresh produce.

Canned foods are a staple in many households, valued for their convenience, long shelf life, and ability to preserve the nutritional content of various foods. However, a common question that arises is, "How long do canned foods last?" Understanding the shelf life of canned foods, including the typical 3 years validity often associated with these products, is essential for ensuring that the food you consume is both safe and nutritious. In this article, we'll explore the factors that influence the longevity of canned foods and provide tips on how to store them properly.