ABSTRACT
Aseptic packaging in a narrow sense means filling of a pre-sterilized and sterile, cold product into a sterilized and sterile container under sterile conditions which prevent reinfection during filling and sealing. Currently there are two specific fields of application for aseptic packaging of foods: packaging of presterilized and sterile products; and packaging of non-sterile products to avoid infection with contaminating microorganisms. For aseptic packaging of a specific product, 4 factors have to be adapted to the product and coordinated with each other: the packaging material, the sterilization process for the packaging material surface, the packaging machinery itself and the environment of the process equipment. Perhaps the most important question for aseptic packaging is the one to the order of reduction of spores necessary for aseptic packaging. The most resistant strain on the packaging material surface must be taken into consideration. Aseptic technique permits use of packaging materials and package shapes differing from traditional metal can or glass jar.
