In this modern era, there are numerous types of food products with various processing methods. One of these is commercial sterilization. With commercial sterilization, people can enjoy different types of food with various varieties wherever they are. But what exactly is commercial sterilization?

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Commercial sterilization is a thermal process used to extend the shelf life of a product by killing pathogenic microbes, improving sensory quality, softening product texture, enhancing the digestibility of proteins and carbohydrates, and eliminating unwanted components in a food product. Sterilization is carried out using high temperatures for a certain period of time. Both of these parameters must be met in the sterilization process to achieve optimal sterilization results.

The requirements for commercial sterilized food in Indonesia are regulated by the BPOM Regulation Number 27 of 2021, which states that low-acid food packed hermetically and stored at room temperature must undergo commercial sterilization. The commercial sterilization process must achieve an F0 value of at least 3.0 minutes, calculated based on the presence of Clostridium Botulinum spores. The determination of sufficient heat depends on the type of product, type of medium, size, and other critical factors that affect the F0 value.

Although commercial sterilization aims to extend the shelf life, excessive sterilization treatment can damage the nutritional components of the product. Therefore, commercial sterilization must be conducted by meeting the requirements mentioned above, including time, temperature, and sufficient heat.

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