This standard specifies the basic requirements, operation procedures and result judgment for the commercial sterilization examination of foods.
This standard is applicable to the commercial sterilization examination of foods.
2 Terms and Definitions
For the purpose of this document, the following terms and definitions apply.
2.1 Low acid canned food
Canned food, except for alcoholic beverages, of which the balanced pH value is greater than 4.6 after sterilization and the water activity is greater than 0.85; fruits, vegetables or vegetable products which are low acid originally and reduced the pH value by adding acid for the purpose of heat sterilization belong to acidulated low acid canned food.
2.2 Acid canned food
Canned food of which the balanced pH value after sterilization is equal to or less than 4.6. Tomato, pear, pineapple and their juice with pH value less than 4.7 as well as fig with pH value less than 4.9 belong to acid canned food.
3 Equipment and Materials
In addition to the conventional sterilization and cultivation equipment in microbiological laboratory, other necessary equipment and materials are as follows:
a) Refrigerator: 2℃~5℃;
b) Constant temperature incubator: 30℃±1℃; 36℃±1℃; 55℃±1℃;
c) Thermostatic water bath: 5℃±1℃;
d) Homogenizer, aseptic homogenizing bag, homogenizing cup or mortar;
e) Potential pH meter (accurate to pH 0.05);
f) Microscope: 10~100-fold;
g) Can opener and can puncher;
h) Electronic scale or table balance;
i) Super-clean bench or Class 100 clean laboratory.
