Sterilization is a method of preserving food items using extreme heat and pressure to destroy microorganisms present in the food items being stored. Heat energy is used to destroy microorganisms causing contamination, odor, taste, or color changes in the food items. Sterilization ensures that the food is safe for consumption and the sterilization process also kills any living cells left in the food after the process. The heat used for sterilization breaks down cell walls and prevents them from re-growth thereby maintaining the quality and freshness of the food.
Using Sterilization methods to maintain freshness and maintain quality standards in the market is now required by all food processors. With proper cleaning and processing techniques and products, Sterilization can remove all contaminants and render the food items sterile and free from germs that may cause various kinds of diseases and cause spoilage. Sterilization ensures the shelf life of food thus making it an economical and hygienic method of storage and handling food items. Heat energy required for Sterilization sterilizes, kills any living cells left in the food after sterilization, makes the item perishable, and adds to less energy consumption and saving resources.
Sterilization is normally done in cold water or broth container with attached thermometer strips to measure the temperature. Heat treatment is done by passing heated water through sterile tubing or thermometer to measure the temperature and then returning the sample to the container. In case of thermo-sticking, the container is placed in the incubator and samples are taken after a specified period forthermocouple measurement.