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3

In addition to Stephie's safety answer, there is another reason: Many foods undergo undesirable flavor or texture changes due to reacting with the oxygen in the air (oxidation), losing or gaining moisture to the air, etc. Before you open the package, that's prevented by the air-tight seal and possibly by the air in the jar not actually being air (e.g., it ...


2

I'll use (cow) milk as an example, but the idea is the same for other products like juices and fake milks. In the case of milk, the milk you get in tetrapak cartons (shelf stable milk) is ultra-high temperature pasteurized (UHT). It is heated briefly (1 to 2 seconds) to over 135 C then cooled down very quickly to kill bacteria and spores and then filled ...


7

The canning process makes food safe: existing bacteria and fungi are killed, the intrusion of new pathogens is prevented by sealing the container. (More e.g. here.) As soon as you open the can or jar, its contents are exposed to the surrounding air which will contain bacteria and fungal spores. Some of those will happily grow feeding on the food they land ...


2

The product is sterilised during packaging. When you open it, bacteria and fungi in the atmosphere will contaminate it and begin to degrade it.


5

There actually seems to be a difference between a chicken paw and a chicken foot. According to a 23-page publication from the University of Pennsylvania: Chicken Feet = feet and shank Chicken Paws = feet cut off at the ankle Though most of that publication is a study of the health conditions for breeding chickens, it does list a few of the types ...



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