Food Microbiology
Commercial sterility
The condition in which no microorganisms capable of growing under normal storage conditions remain, though highly heat-resistant spores may survive.
Real-life application
What lets a tin of beans sit in a warehouse for two years at room temperature without spoiling, even though it isn't completely free of microorganisms.
Related terms
12D concept
Food MicrobiologyThe commercial sterility standard for low-acid canned food: a heat process delivering twelve decimal reductions of Clostridium botulinum spores.
Sterilisation
Processing & PreservationA heat process severe enough to destroy all microorganisms including spores, typically above 100 °C under pressure.
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