Take a sample of the item in its original packaging, then store it at a temperature of 35 degrees (accept a difference of about 1 degree) within 14 days. During this time, observe whether the packaging expands or leaks contents. Testing for expansion of the packaging is carried out after cooling the product to a temperature of 20 degrees Celsius. Samples of items that are confirmed to have no expansion or leakage of the packaging will be considered products. achieve negative internal microbiological conditions.  

Items that achieve a negative result after testing at a stable temperature will be tested for bacteria.

1.Adjust the test pattern

  For items with negative microbiological results after testing at a constant temperature, wipe the surface of the product packaging with an alcohol swab, and then open it with a sterilized instrument. After thoroughly mixing all the contents under sterile conditions (in case all or part of the contents are solid, cut them with sterile scissors), take 25g of the contents under sterile conditions. Add 225ml sterilized phosphate buffered saline (sterile buffered saline) and separate. Continue using a pipette (a laboratory glass straw for moving liquids) take 1ml of the item into a sterile test tube, then add 9ml of sterilized phosphate buffered saline, mix well, and remove the item to check.

2. Test method

  Take a sample of the test item, put it in 5 test tubes of thioglycolic acid, 1ml each, and then culture it for 48 hours (accept a difference of about 3 hours) at 35 degrees Celsius (the difference can be about 1 degree Celsius). If one of the samples is confirmed to have an increase in bacteria, the product is said to be positive.

  Add 0.5g L-cystine thioglycolate culture, 5g glucose, 5g yeast extract,15g  peptone, 0.5g thioglycolate, 2.5g salt, 0.001g resazurin and 0.8g powdered agar to 1,000 ml of purified water. Dissolve by heating, adjust pH 7.0-7.2, add 10 ml to each test tube and sterilize at 121° for 15 min.

Food production standards for sterilization using pressure cooking method. 1. The raw materials used for production (e.g., vegetables) must be fresh and of good quality. 2. The raw materials used for production (e.g., vegetables) must be thoroughly washed and meet the necessary standards. 3. No preservatives or chemical additives used for bacterial disinfection are allowed during the production process (except for hypochlorite and sodium hypochlorite). 4. Products packaged using the retort method (except for canned or bottled food) must have their packaging mouth sealed by heat or tightly rolled. 5. The heat sterilization process during production must be performed using a sterilization machine equipped with a self-recording thermometer, and the records must be kept for 3 years. 6. Heat disinfection during production must be carried out using a high-pressure heat sterilization method that satisfies the following conditions: - Effective enough to kill microorganisms originating from raw materials and capable of surviving and growing in food. - For products using the retort method with a pH above 4.6 or water activity (a_w) exceeding 0.94, a method using a central temperature above 120 degrees for 4 minutes or an equivalent effective method must be used. 7. Water used for cooling after heat sterilization must be discharged underwater (using only production water) or continuously replaced with water containing free residual chlorine above 1.0 ppm. 8. Machinery used for production must be thoroughly cleaned and sterilized.