Food sterilization

Food sterilization is a process that implies the application of heat above 100°C, usually ranging between 110°C and 121°C. The severe heat inactivates or kills the most heat-resistant microorganisms, which are the spores of Bacillus and Clostridium (Clostridium botulinum).

However, most food products cannot withstand the severe heat without degrading the taste and nutrition. Therefore, the time and temperature of sterilization have to be intensive enough for the microbiological safety of the product and as moderate as possible for product quality.


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