Commercial sterilization

Definition

Commercial sterilization is a process that uses heat to destroy all microorganisms in food products, ensuring they are safe for consumption. It aims specifically to eliminate Clostridium botulinum spores to prevent botulism.

5 Must Know Facts For Your Next Test

1. Commercial sterilization targets the elimination of Clostridium botulinum spores.
2. It employs high-temperature treatments, typically around 121°C (250°F) under pressure.
3. The process is essential for canned foods and other shelf-stable products.
4. Unlike complete sterilization, commercial sterilization may allow some thermophilic bacteria to survive without causing harm or spoilage.
5. This method ensures a product's safety while maintaining its nutritional and sensory qualities.

Review Questions

• What is the main microorganism targeted by commercial sterilization?
• At what temperature and pressure is commercial sterilization typically conducted?
• Why might some thermophilic bacteria survive commercial sterilization?

Related terms

Pasteurization: A process of heating food to kill pathogenic bacteria and reduce microbial load without achieving full sterility.

Autoclaving: A method of sterilization using steam under pressure, commonly used in laboratory and medical settings.

Disinfection: The process of eliminating or reducing harmful microorganisms from inanimate objects and surfaces.