key term - Retort

Definition

A retort is a vessel used for sterilization by applying high-temperature steam under pressure. It is commonly utilized in the food and beverage industry to ensure microbial control.

5 Must Know Facts For Your Next Test

1. Retorts are essential for achieving commercial sterility in canned foods.
2. The process typically operates at temperatures between 121-135°C.
3. It effectively kills endospores, which are highly resistant to other forms of sterilization.
4. Retorting ensures that both vegetative cells and spores are destroyed, making it more effective than boiling.
5. Monitoring the accuracy of temperature and pressure during the retorting process is crucial for safety.

Review Questions

Related terms

Autoclave:

A device similar to a retort but often used in laboratory settings to sterilize equipment and media.

Pasteurization:

A process of heating food or liquid to a specific temperature for a set period to kill harmful organisms without altering taste.

Endospore:

A resistant form of certain bacteria capable of surviving harsh conditions, often targeted by high-temperature sterilization methods like retorting.