What are the commercial aseptic requirements for canned food?

After moderate sterilization, canned food does not contain pathogenic microorganisms, nor does it contain non-pathogenic microorganisms that can reproduce in it at normal temperatures. This state is called commercial sterility.

Commercial aseptic inspection is generally performed after corresponding temperature insulation according to the PH range of the product. Products that have been swollen or obese during insulation can be directly judged as not meeting the commercial aseptic requirements; if production needs to determine the cause of obese, Then carry out microbial identification culture!

However, for products that are normal after insulation, it is necessary to check the senses and pH after keeping the sample in a sterile state (the pH change is generally 0.5 as the standard), and usually microscopic examination is required to see if there is bacterial proliferation. If there is bacterial proliferation, the sample will be kept for bacterial culture. If the microscopic examination is also good, you can directly judge commercial sterility!

Because the 'Commercial Aseptic Inspection of Canned Foods' standard includes the review of production operation records as part of the inspection procedures, inspection and quarantine agencies can only conduct sampling, sample insulation, and opening inspections on processed canned foods based on the review of production operation records. And a series of testing procedures involving microbiological testing, and combining the results of these two parts, draw a conclusion on whether the tested canned food is commercially sterile.