Cans that are well prepared and manufactured and hermetically sealed by appropriate methods do not generally deteriorate. However, there may be deterioration in canned food processing errors, or due to the activity of microorganisms after processing or during storage, or due to the interaction between the contents of the can and the box material.

The gas formed in spoiled canisters bombs and the outer appearance of the can deteriorates. The food in the box starts to foam and sour. Food color changes and browning occurs. Toxins are formed in the box and bad odors appear.

One of the factors of deterioration of canned food is that the closing clamps of the upper and lower covers are not made properly or the can clamps do not withstand pressure.

Tin cans are mostly used as packaging material in canned food production. There are generally two types of cans. One type of can is composed of two lids and one body. Bottom caps come into operation mainly closed in box factories. The box body is closed by soldering. After the foodstuffs are placed in the upper covers, they are closed in the box closing machines in operation. In general, this method is used in cylindrical cans. Other types of cans consist of a single lid and body. The body is pressed in one piece in box factories and the body is free of solder. Such boxes are usually angular or oval boxes.

Regardless of the type used in all canned boxes, whether the box closure is safe and robust is determined by clamp control and pressure control. In pressure tests, the sealed box is immersed in water and a certain atmospheric pressure is applied. There must be no leakage in the box.

In advanced laboratories, pressure resistance tests of canned cans are carried out within the scope of packaging analysis. During these tests, standards published by domestic and foreign organizations are based.