How does the high temperature sterilization pot extend the shelf life of the product?

How does the high temperature sterilization pot extend the shelf life of the product?

The main target of sterilization is Helicobacter botulinum, which can produce toxins that cause fatal damage to the human body. It is a heat-resistant anaerobic bacterium that loses its biological activity in a three-point environment at 121 °C.

In fact, the sterilization pot uses the heat resistance of bacteria, and many products are sterilized by this principle.

The function of the sterilizing pot is to provide an environment for high-temperature sterilization of the sealed food, and it can sterilize the food at a specified temperature, time and pressure, and uniform heat distribution is an important technical index for measuring the quality of the sterilizing pot, which can be determined by heat distribution. The instrument is measured and evaluated.

There are two characteristics to be aware of when using a sterilizer to sterilize:

1. One-time: High-temperature sterilization work must be completed in one time from the beginning to the end, and can not be interrupted, and food can not be repeatedly sterilized.

2. Abstraction of bactericidal effect: The sterilized food can not be detected by the naked eye, and the bacterial culture test also takes one week, so it is impossible to detect the bactericidal effect of each sterilized batch of food.