Aseptic

In food processing, it is a process condition that renders a processed food product essentially free of microorganisms capable of growing in the food in un-refrigerated distribution and storage conditions. The aseptic food packaging include film pouches and presterilized molded containers that are filled with aseptic foods, then hermetically sealed in a commercially sterile atmosphere. 

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FffluentQuality. The criteria to be met by the effluent or filtrate must be clearly defined. Eor aseptic processes a typical requirement is sterilization through... 

A. Lopez, ed., A Complete Course in Canning Book II Packaging Aseptic Processing Ingredients, The Canning Trade, Inc., Baltimore, Md., 1987. 

Aseptic Processing and Packaging of Foods, lUFoST Symposium, Tylosand, Sweden, Sept. 1985. 

P. E. Nelson, J. V. Chambers, andj. H. Rodrigue2, eds.. Principles of Aseptic Processing and Packaging The Eood Processors Institute, Washington, D.C., 1987. PackAlimentaire 89 Conference, Schotiand Business Research, Inc., Princeton, N.J., 1989. 

Aseptic processing systems have found wide use for packing juices and milk products for the retail market and for the bulk preservation of tomato paste and fmit sHces for use as ingredients. Further information on aseptic processing can be found in the Hterature (2). 

The 35 and 50% H2O2 concentrations are used for most industrial appHcations. The standard grades contain sufficient stabilizers to ensure safety. Grades having lower stabilizer content and evaporative residue are available for specialty uses and for aseptic cleansing of containers in food processing and marketing. 

Another continuous pasteurization process, known as ultrahigh temperature (UHT), employs a shorter time (2 s) and a higher temperature (minimum 138°C). The UHT process approaches aseptic processiag (Fig. 3). 

Packaging. Aseptic packaging was developed in conjunction with high temperature processing and has contributed to make sterilized milk and milk products a commercial reaUty. 

The objective in packaging cool sterilized products is to maintain the product under aseptic conditions, to sterilize the container and its Hd, and to place the product into the container and seal it without contamination. Contamination of the head space between the product and closure is avoided by the use of superheated steam, maintaining a high internal pressure, spraying the container surface with a bactericide such as chlorine, irradiation with a bactericidal lamp, or filling the space with an inert sterile gas such as nitrogen. 

The industrial areas used for parenteral production call for careful design and conscientious maintenance of an aseptic environment (see... 

Ophthalmic ointments usually contain petrolatum as the base. The petrolatum is sterilized by dry heat and combined with the sterile dmg powder under aseptic conditions. Ophthalmic suspensions contain very fine (- 10 ji) particle sized soHds suspended in an aqueous vehicle. The vehicle is adjusted to isotonicity and viscosity-increasing excipients, chelating agents, and surfactants also may be needed. The aqueous vehicle in these cases is generally autoclaved and mixed with sterile dmg powder asceptically (30). 

An industrial fermentor of capacity up to several hundred kiloliters equipped with aeration and stirring devices, as well as other automatic control systems, is used. The cultures must be sterilized and aseptic air must be used owing to the high sensitivity to bacterial contamination of L-glutamic acid fermentation. 

There are four types of food sterilization processes terminal sterilization in prefiUed containers in a batchwise process terminal sterilization in prefiUed containers of appropriate design heated to the required temperatures in a continuous process aseptic filling foUowing batchwise cooking in an appropriate retort and aseptic filling in a continuous cooking system equipped with appropriate valves to aUow the necessary pressures for attainment of the required sterilization temperatures. 

Most of these procedures are proprietary. Formulation development is also becoming more complex for preparation and deHvery of new vaccines. The classical vaccines are mostly prepared as injectable solutions. Aseptic techniques are required in the design and operation of the faciHties. 

In the deep tank submerged process, nigerTti(Ad spores are grown under controlled aseptic conditions on a test-tube slant and transferred... 

Liquid egg products must be of exceUent microbiological quaHty with very low total bacteria counts. Pasteurization conditions are more severe than conventional methods for pasteurizing egg products, and aseptic packaging is usually necessary for the success of these products. 

Newer Hquid egg products are refrigerator shelf-stable for at least 30 days (19) and are aseptically packed in containers hoi ding 13.62 kg of Hquid egg product. 

For processing under aseptic conditions, the spray drier must be connected to a filling hne that allows aseptic handling of the product. 

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