Food preservation
Canning food is a good method of preservation which
uses no chemical preservatives and is therefore widely
used. Usually cans consist of tin plate which is tin
coated steel. Tin is necessary to prevent
iron from being corroded by the canned food. Unfortunately
tin itself can slowly transfer into the food. The amount
of tin taken up by the canned food is affected by many
factors.
Tin may cause stomach upsets and irritates the digestive
tract of sensitive people when present in high concentrations.
Fortunately there are no long-term effects due to normal
intakes from tin in the food even if it is present in
higher levels.
An organic compound can be used to line the cans.
These fully lacquered cans strongly reduce the levels
of tin as long as this protective layer remains undamaged.
Nevertheless a new problem arises due to the bisphenol-A
which is contained in the lacquer paint and has a potential
to interact (endocrine disrupter) with our hormone system.
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Food
Analysis 
conserved
vegetables
