The various types of microorganisms that are found in different foods dictate the temperature and time required to sterilize food. Food products sterilization also considers the container size, the pH or acidity of the content and the method used for the heating process.
Eradicating C Botulinum
To ensure effective food products sterilization, during the canning process the heating method used is designed to destroy all the spores of the C botulinum bacteria. Under perfect conditions, the microorganisms will grow quickly. They produce a toxin, which can be deadly and causes the illness of botulism.
Where acidic foods have a pH of less than 4.6, the food products sterilization process can be completed by immersing the can in water, using temperatures below 212°F. For other foods, the process must include heating to over 212°F to perform the sterilization.
The process for low acid foods is completed in retorts, which are steam vessels. Following the heat cycle, water sprays are used to cool the cans, which are dried to prevent rusting. All that remains is for the cans to be labeled and stored in a dry and cool warehouse.
Searching for The Cold Spot
The coldest spot within the can is targeted for the sterilization process. In this manner, a slower process may be used to ensure that the cold spot is heated sufficiently, without causing damage to the quality of the product that is heated first.
Contract sterilization companies will ensure that their sterilization methods do not result in a significant loss of the nutrients within the foods. Canning does not affect most vitamins, proteins, fat or carbohydrates within the food and some vitamins are extremely resistant to heat. Nevertheless, companies that ‘can’ food will understand that vitamin B can be affected by thermal treatments and the vitamin C can be destroyed if the process is too lengthy.