ABSTRACT
Packaged foods are heated to produce a commercially sterile
product in a pressure vessel commonly called a retort or an
autoclave. The time and temperature for the sterilization
process is specific for the style of product, type of container,
size of container, and the heatingmedium used. The Code of
Federal Regulations of the United States[1] requires all
establishments that produce low acid canned foods
(pH > 4.6 and water activity > 0.85), to register with the
Food and Drug Administration and to file a process for all
styles, package type, and size of commercially sterilized
products produced for sale in the United States. Although
there is no requirement for registration, a similar approach
has been adopted by the Codex Alimentarius[2] to ensure the
safety of canned foods in international commerce.
