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View free testsProcessing & Preservation
Sealing food in a flexible, heat-resistant pouch and then sterilising it with heat, similar to canning but using a pouch instead of a rigid can.
Ready-to-eat meals such as packaged dal makhani or rajma that only need heating in hot water use retort pouch processing.
A preservation method in which food is sealed in an airtight can or jar and then heated to destroy microbes, so it stays safe for a long time.
A heat process severe enough to destroy all microorganisms including spores, typically above 100 °C under pressure.
The condition in which no microorganisms capable of growing under normal storage conditions remain, though highly heat-resistant spores may survive.
