ABSTRACT
Commercial sterilization has been used widely for food preservation during the twentieth century. It produces safe and shelf-stable foods with good nutritional and sensory attributes and has contributed signiƒcantly to the well-being of the world’s population [1]. Aseptic processing and packaging (APP) is one of the two major commercial sterilization methods, also called “in-žow” sterilization. The other commonly used method is “in-container” sterilization, which generally refers to conventional canning processes [2]. The term “commercial sterilization” is deƒned as the absence of any microorganisms capable of reproducing in foods under nonrefrigerated conditions of storage and distribution, instead of the absolute absence of every existing form of microbial life [1].
