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Aseptic processing is the production, packaging, transportation, and storage of perishable items under sterile conditions to prevent contamination. It is necessary for food and medical safety, and standards are enforced by inspectors. Quality control procedures are used, including testing and inspections by regulators.
Aseptic processing is the production, packaging, transportation and storage of potentially perishable items under aseptic conditions so that they remain free from contamination. This technique is necessary for the safety of food and medical products, to ensure that consumers can use them without concern. Many nations have standards for aseptic processing and use inspectors to enforce them and protect the safety of food and drug supplies. Some of the most significant developments in this field have occurred in the 20th century.
Production must take place under sterile conditions with aseptic processing. Excellent packaging is worthless if the food is already contaminated. Sterile conditions include the use of clean equipment, techniques such as rapid heating to kill bacteria, and well-trained personnel who know how to maintain a clean environment. The precise processing required can vary, as some items such as milk must be pasteurized to be rendered sterile, while other items may be produced entirely under sterile conditions, such as synthetic pharmaceuticals.
Packaging for aseptic processing includes vacuum containers and a variety of other types of packaging as well as sealing methods. The goal is to get the product into the package quickly and seal it tightly to avoid contamination and maintain a fresh taste. The most appropriate packaging may depend on the product. Stable packaging for products such as soups often takes the form of cartons or cans, for example, while vaccines are packaged in vials suitable for cold conditions to maintain vaccine integrity.
Transportation can also be important with aseptic processing. Although the products are packed in clean packaging, transport and storage conditions can affect them. It is usually necessary to avoid denting or puncturing the packages and the temperature must remain stable. Very high heat could cause the contents of a package to expand, for example, potentially leading to an explosion. Monitoring techniques such as temperature sensors on crates or the packaging itself are often part of safety procedures.
Companies use a variety of quality control procedures to complement their aseptic processing. These can include regular testing of the production line and randomly packaged products for contamination, along with inspections by supervisors that confirm employees are following company standards and practices. Government regulators can also inspect facilities and revoke permits for sale if they identify health and safety violations. Consumers rely on these inspections to protect them, and they can often access recent inspection reports if they have specific concerns about the safety of a particular product.
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