AS 1766.3.7-1986

This standard sets out procedures for the microbiological examination of heat-processed foods,excluding dairy products, in hermetically-sealed containers for commercial sterility.

This standard sets out procedures for the microbiological examination of heat-processed foods, excluding dairy products, in hermetically-sealed containers for commercial sterility as defined in Clause 3.NOTES:1. Appendix A provides guidelines on examination for viable organisms in commercially sterile foods and on the determination of the cause of spoilage in spoiled containers.2. Because Clostridium botulinum can occur at such low frequency that no practical sampling plan would be adequate to detect its presence in the final product, safety of heat processed foods depends on in-plant quality control of plant hygiene (including cooling water), container closing procedures, and heating and cooling processes. Microbiological examination may be of use in the diagnosis of spoilage and to ascertain whether a process has been effective, i.e. that the product is commercially sterile. It is not a quality assurance program in itself. Sterility testing has a role in detecting occasional batches of product which are grossly contaminated. It cannot differentiate between a statistically low level of contamination and contamination which occurs during laboratory procedures. Sterility tests should be undertaken only in suitable sterile rooms (clean rooms) or safety cabinets by staff who are trained in aseptic techniques.