In the process of food sterilization at high temperature, the main object of sterilization is Helicobacter botulinum, which can produce toxins that cause fatal damage to the human body. It is a heat-resistant anaerobic bacteria, which will lose biological activity in 121℃ environment for three minutes and lose biological activity in 100℃ environment for about 6 hours. Of course, the higher the temperature, the shorter the survival time of the bacteria. After scientific detection, 121℃ sterilization is more appropriate, at this time the packaging has a good heat resistance, and the food taste is also relatively good.

At 121℃, when the F value of the food center reaches 4, there will be no detection of Helicobacter botulinum in the food, which meets the requirements of commercial sterility. So let's sterilize meat products, the temperature will generally be controlled at about 121℃, the temperature is too high on the flavor of food is ten million adverse effects!