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Standards Development
This document specifies the method for the evaluation of Commercial Sterility by streaking method. It is applicable specifically to products intended for human consumption and product for feeding animals which are heat-processed, sold in hermetically sealed containers, and ambient stable, such as food types listed in Annex C.
This document is not applicable to product kept in refrigerated conditions, nor to products that are microbiologically stable due to the addition of preservatives.
NOTE This method has been validated in an interlaboratory study for the following food categories:
— category 1];
— category 2];
This document describes a horizontal method for the evaluation of commercial sterility of products intended for human consumption and products for feeding animals which are heat-processed, sold in hermetically sealed containers, and ambient stable.
Thermal processing technologies are widely used in food manufacturing to render food safe from pathogens and spoilage microorganisms, without affecting the product organoleptic and nutritional quality. Because absolute sterility cannot be achieved without drastically damaging food integrity, thermal processed products must meet the commercial sterility criterion before being placed on the market.
Commercial sterility refers to the absence of microorganisms capable of growing in the food at normal non-refrigerated conditions at which the food is likely to be held during distribution and storage. The evaluation of commercial sterility starts with a preincubation of the products in its final packaging to allow surviving spores or contaminating microorganisms to recover and grow to a detectable level, followed by the detection of the viable microorganisms that grew in the product using macroscopic and microscopic examinations, pH measurement and streaking.
It is the purpose of this document to describe the method for the evaluation of commercial sterility by streaking method.
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