Sterilization in the food processing

Sterilization is one way of processing food that is preserving. Sterilization is also a term for any process that produces sterile conditions in food. So, sterilization is the way or step or effort done to kill all the microbes that can live in food. When viewed from the word sterile then the main purpose of the sterilization process is to kill all the microbes that can live in food. With the release of food from the life of all microbes, it is expected that food can be stored for a long time. Normally sterile commercial food storage life is approximately 2 years. The damage that occurs is usually not due to microbial growth, but due to damage its organoleptic properties due to chemical reactions. Apart from that, we’d like you to also check out the Minnesota commercial electric heating systems.

Sterile words contain understanding:

1. There is no life

2. Free from pathogenic bacteria

3. Free from spoilage organisms

4. There is no microbial activity under normal circumstances.

In the processing of foodstuffs commonly called canning, it is impossible to do sterilization with an absolute sense. The heating is done in such a way that the harmful microbes die, but the properties of the food do not experience many changes so it remains high nutritional value. In connection with this known 2 kinds of terms, namely:

Biological sterilization is a level of heating which results in the destruction of all sorts of life present in heated materials,

Commercial sterilization is a level of heating, in which all pathogenic microbes and toxins are dead.

Heating with commercial sterilization is generally carried out on non-acidic foodstuffs or low-acid foodstuffs. These classified foods are animal foods such as meat, milk, eggs, and fish and some vegetables such as beans and corn. Low acid foods have a risk to contain Clostridium botulinum bacteria, which can produce deadly toxins if they grow in canned foods. Commercial sterilization is heating at a temperature of 121.1 ° C for 15 minutes using pressurized steam, performed in an autoclave.


Author: Richard T. Starkey

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