Why was the liquid in the can found to be free of microbes?

The choice that indicates the liquid in the can was found to be free of microbes is supported by the fact that canned liquids undergo treatments designed to prevent contamination. During the canning process, the contents are heated to high temperatures to kill bacteria and inactivate enzymes that could spoil the food. This process, often referred to as pasteurization or sterilization, is effective in creating a microbial-free environment within the sealed can.

Moreover, once the contents are heated and sealed in the can, any residual microbes are eliminated, and with effective sealing, the contents are protected from recontamination by external microorganisms, thus ensuring safety and shelf stability.

This understanding of food preservation techniques highlights the importance of both heat treatment and protective sealing mechanisms in achieving a microbe-free product.