Food sterilization is a vital and indispensable link in the food industry. It not only prolongs the shelf life of food, but also ensures the safety of food. This process can not only kill pathogenic bacteria, but also destroy the living environment of microorganisms. This effectively prevents food spoilage, prolongs the shelf life of food, and reduces food safety risks.

High temperature sterilization is particularly common in the application of canned food processing technology. By heating to a high temperature environment of 121°C, harmful microorganisms and pathogens in canned food can be completely eliminated, including Escherichia coli, Streptococcus aureus, botulism spores, etc. In particular, high temperature sterilization technology has demonstrated excellent sterilization capabilities for pathogens that may produce deadly toxins. 

In addition, food or canned food retort, as efficient tools for sterilizing non-acidic foods (pH>4.6), play an important role in ensuring food safety. During the sterilization process, we strictly control the temperature inside the food or canned packaging to ensure that it is maintained within the appropriate range of 100°C to 147°C. At the same time, we accurately set and execute the corresponding heating, constant temperature and cooling time according to the characteristics of different products to ensure that the processing effect of each batch of processed products reaches the best state, thereby fully verifying the reliability and effectiveness of the sterilization process.