The food commercial sterility refers to a state of food achieved after thermal sterilization.

01. Food is stored, transported and distributed at room temperature (not frozen) without reproductive microorganisms.

02. After thermal sterilization of food, there are no active microorganisms that endanger public health. (including the absence of spores)

The food commercial sterile , not absolute sterile, there may be bacteria but can not develop and reproduce, can not harm the health of consumers.

Good commercial sterility depends on good standard operation, good industrial hygiene, reliable container sealing, scientific thermal sterilization are three essential conditions for commercial sterility of food.