The Main Sterilization Object of High-Temperature Sterilizer In the process of high-temperature sterilization of food, the main target of sterilization is Bacillus botulinum, which can produce toxins that cause fatal damage to the human body. It is a thermostable anaerobic bacteria, it will lose its biological activity in 3 minutes at 121℃, and in 6 hours at 100℃. Of course, the higher the temperature, the shorter the survival time of the bacteria. According to scientific testing, sterilization at 121°C is more suitable. At this time, the packaging has good heat resistance, and the food taste is also relatively good. The

Definition of Secondary Sterilization Some breathable materials (such as natural casings, protein casings, cellulose casings, cellophane casings, etc.), filled products (such as sausages, and ham products), or naked products (such as roasted meat products) are cooked after cooking, in order to facilitate storage and extend shelf life, a second packaging is required. In the process of cooling and secondary packaging, the product’s surface will inevitably be more or less contaminated. Therefore, after the packaging is completed, it needs to be sterilized again, which is called secondary sterilization. Pollution Source How minimize contamination is a key control point in the production