Sterilization) is used to heat at temperatures above 100 degrees
Celsius, are aimed at. Destroy spores of bacteria which are resistant to heat cells than normal (Vegetative cell) the main aim of the sterilization of food is to make the microbes
and spores, it cannot grow under normal conditions in storage. Means that
micro-organisms are not harmful to consumers the harmful to consumers must be destroyed the environment make it cannot grow. Call heat treatment with food by using the. This principle “Commercial sterilization”
Generally, food in a commercially sterile conditions in a sealed container (Hermetically sealed containers) To prevent further contamination after sterilization moreover,
the principle food in sealed containers to make food products with the oxygen remaining very low so The microorganisms that require oxygen (Obligate aerobes) cannot grow and cause food spoilage. Or harm consumers the spores of the bacteria need oxygen, are resistant to heat than their spores do not need oxygen