Canning and Fish Packaging Technology

Unit 4 - Thermal process for canned foods

4.3.2.Sterilization
A severe heat treatment given to foods capable of supporting growth of heat resistant microorganisms, i.e., most low acid foods support highly heat resistant microorganisms. The process is designed to destroy virtually all microorganisms regardless of their heat resistance. Any survivor of a sterilization process will be spores incapable of reproductions under normal storage conditions.