> To combat botulism in canned foods, it is necessary for all parts of the sealed can to reach an internal temperature of 121C, as this is sufficient to destroy botulinum spores, leaving the contents of the can free from the potential for bacterial growth*. [...]
> In this way, Clostridium Botulinum shapes our modern food system. It is why canned foods have a burnt, metallic taste [...]
This seems to suggest that canned foods are heated inside of the can. But cans are usually lined with BPA or similar chemicals on the inside. Wouldn't those melt at such temperatures?
Wikipedia says BPA has a melting point of 158-159 C, though I don’t anything (not even the name) about whatever chemical will replace BPA now BPA is regarded as an endocrine disruptor.
> In this way, Clostridium Botulinum shapes our modern food system. It is why canned foods have a burnt, metallic taste [...]
This seems to suggest that canned foods are heated inside of the can. But cans are usually lined with BPA or similar chemicals on the inside. Wouldn't those melt at such temperatures?