It is a common belief that refrigerating canned food will make it last longer. But does it? As it turns out, refrigeration is not necessary for canned food, and in some cases, it may even reduce the shelf life of canned food.
When canned foods are exposed to temperatures below 40°F (4°C), they can start to degrade. This is due to the fact that, when exposed to cold temperatures, some of the bacteria and enzymes contained within the food can become dormant. These dormant bacteria can then become active again when the temperature rises, thus reducing the shelf life of the product.
The exception to this rule is if the product has been pasteurized or heat-treated after being canned. In this case, refrigeration will not reduce shelf life because these processes have already killed off any harmful bacteria. However, this does not apply to all canned foods and it is best to check with the manufacturer if you are unsure.
So does refrigerating canned food make it last longer?
The answer is no. Refrigerating canned food may actually reduce its shelf life due to possible bacterial growth at lower temperatures. Unless a product has been pasteurized or heat-treated after being canned, it should be stored at room temperature in order to maximize its shelf life.
Conclusion:
In conclusion, refrigerating canned food does not necessarily make it last longer and can even reduce its shelf life if not stored properly.
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