Commercial sterility definition

Commercial sterility. ’ of thermally processed food means the condition achieved—

Commercial sterility means the condition achieved by the application of heat, chemical sterilants, or other treatments or by the control of water activity with the application of heat that renders the equipment, containers and thermally processed foods free of viable microorganisms, including spores of public health significance as well as microorganisms of non-health significance, capable of reproducing in the food under normal non-refrigerated conditions of storage and distribution.

Commercial sterility means the absence of microorganisms capable of growing in the food at normal nonrefrigerated conditions at which the food is likely to be held during manufacture, distribution and storage.

Examples of Commercial sterility in a sentence

• Commercial sterility shall be verified in accordance with USDA/FSIS regulations.

• Commercial sterility shall be verified in accordance with FDA regulations.

• Commercial sterility shall be verified in accordance with USDA/FSIS regulations or U.S. Food and Drug Administration regulations, as applicable.

• Commercial sterility is not defined in the regulations in terms of a sterilizing value (Fo) but it is internationally accepted that a minimum sterilizing value (F0) of 3 minutes is required to render a low-acid food microbiologically safe.

• Commercial sterility is achieved with a retort pressure cooker that allows batches of sealed containers to reach carefully-designed temperatures for designated periods of time.

• Commercial sterility is the condition achieved by the application of heat which renders the milk free of microorganisms that either are capable of reproducing in the milk under normal non-refrigerated conditions of storage and distribution or are viable microorganisms (including spores) of public health significance.

• Commercial sterility would be achieved for a food if it receives a heat treatment which statistically achieves a 12D reduction for a test organism which is more heat resistant than Clostridium botulinum (type E).

• Commercial sterility refers to the absence of disease causingmicroorganisms, toxic substances, and spoilage causing microorganisms capable of multiplying under normal nonrefrigerated conditions of storage and distribution.

• Commercial sterility shall be determined by verification review of the processing authority records.

• On the request to include the definition on Commercial sterility, the Committee agreed that it would more properly developed by the Codex Committee on Food Hygiene within the framework of the Code of Hygienic Practice and therefore decided to forward the following text to that Committee for consideration for inclusion in the Code.

More Definitions of Commercial sterility

Commercial sterility means the condition obtained in a food that has been thermally treated by the application of heat, alone or in combination with other treatments, to render the food free from viable forms of microorganisms, including spores, that are capable of growing in the food at temperatures at which the food is designed normally to be held during distribution and storage.

Commercial sterility means free of viable microorganisms having public health significance and free of viable microorganisms ordinarily capable of reproducing and causing spoilage under normal storage conditions. Commercial sterility of shellfish or other foodstuffs is achieved by the proper application of heat under pressure, or by other effective methods, to such shellfish or such other foodstuffs when such shellfish or such other foodstuffs are contained in hermetically sealed containers. Commercially sterile shellfish or other foodstuffs shall not contain viable bacteria of the

Commercial sterility means the condition achieved by the application of heat, chemical sterilants, or other treatments or by the control of water activity with the application of heat that renders the equipment, containers and thermally processed foods

Commercial sterility means the condition achieved by a treatment that renders equipment, containers, and food free of viable microorganisms that are capable of reproducing in the food under normal nonrefrigerated conditions of storage and distribution.