{"id":3218,"date":"2024-08-01T14:51:48","date_gmt":"2024-08-01T11:51:48","guid":{"rendered":"https:\/\/bilim.gen.tr\/food-testing-laboratory\/ticari-sterilite\/"},"modified":"2026-08-12T17:40:27","modified_gmt":"2026-08-12T14:40:27","slug":"commercial-sterility-testing","status":"publish","type":"page","link":"https:\/\/bilim.gen.tr\/en\/food-testing-laboratory\/commercial-sterility-testing\/","title":{"rendered":"Commercial Sterility Testing"},"content":{"rendered":"<p><i>According to the <\/i><i><b>Communiqu\u00e9 Amending the Turkish Food Codex Communiqu\u00e9 on Microbiological Criteria (Communiqu\u00e9 No. 2009\/68)<\/b><\/i><i>:<\/i><\/p>\n<ul>\n<li><i><b>Commercial sterility<\/b><\/i><i> is defined as a food product in which, following incubation for <\/i><i><b>7 days at 35\u00b0C\u201337\u00b0C and 50\u00b0C\u201355\u00b0C<\/b><\/i><i>, no leakage or swelling of the packaging is observed, or the difference between the pH values measured before and after incubation does not exceed <\/i><i><b>0.5<\/b><\/i><i>. <\/i><\/li>\n<li><i><b>Sterility testing<\/b><\/i><i> is defined as the procedure that guarantees the absence of microbiological growth in food products under both aerobic and anaerobic conditions after incubation for <\/i><i><b>15 days at 30\u00b0C<\/b><\/i><i> and <\/i><i><b>7 days at 55\u00b0C<\/b><\/i><i>. <\/i><\/li>\n<\/ul>\n<p><i>To prevent the deterioration of food products during storage and transportation until they reach the consumer, all microorganisms must be destroyed or inactivated. In our laboratory, the determination of whether a product is sterile, together with the evaluation of its shelf life and quality and the control of the production process, is carried out in accordance with the <\/i><i><b>TS EN ISO\/IEC 17025<\/b><\/i><i> standard.<\/i><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>According to the Communiqu\u00e9 Amending the Turkish Food Codex Communiqu\u00e9 on Microbiological Criteria (Communiqu\u00e9 No. 2009\/68): Commercial sterility is defined as a food product in which, following incubation for 7 days at 35\u00b0C\u201337\u00b0C and 50\u00b0C\u201355\u00b0C, no leakage or swelling of the packaging is observed, or the difference between the pH values measured before and after [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":3039,"parent":3180,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"page-hizmetler-page.php","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-3218","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - 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