Packaging line is best done by the packaging machinery which are production lines for the introduction of the product into the container and the introduction of the containers in their packaging. The packaging is a method for preserving food consists in heating them to a temperature that destroys the possible microorganisms present and seals in jars, tins or sealed bags. Because of the danger posed by Clostridium botulinum (causing botulism) and other pathogens, the only safe method of packaging most foods is under high pressure and temperature, usually about 116-121 ° C. Foods that should be packaged under pressure include most vegetables, meats, seafood, Poultry and dairy products. The only foods that can be safely packed in a boiling water bath (under normal pressure) are very acidic with a pH below 4.6, such as fruits , pickled vegetables and other foods to which acid has been added In the year 1810.