The concept of food commercial sterility first appeared in Article 113.3 of the US Code of Federal Regulations 21CRF, which refers to a state achieved by food after heat sterilization.
01. Food is stored, transported, and distributed under normal temperature conditions (not frozen), and there are no microorganisms with the ability to reproduce.
02. After thermal sterilization of food, there are no active microorganisms that endanger public health. (including the absence of spores)
There are two key factors in food thermal sterilization:
1. High temperature, kills the existing microorganisms.
2. Airtight container to prevent secondary pollution of sterilized food. 
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