The primary objective of food processing is the preservation of perishable foods in a stable form that can be stored and shipped to distant markets during all months of the year. Processing also can change foods into new or more usable forms and make foods more convenient to prepare.
The goal of the canning process is to destroy any microorganisms in the food and prevent recontamination by microorganisms. Heat is the most common agent used to destroy microorganisms. Removal of oxygen can be used in conjunction with other methods to prevent the growth of oxygen- requiring microorganisms.