aseptic processing

Aseptic processing is a food preservation method where sterilized food is placed into a sterilized package and sealed under sterile conditions. This process began in the early 20th century but became commercially viable in 1948 with the development of the Dole Aseptic Canning System.12

Aseptic processing aims for commercial sterility, meaning no more than one in 10,000 packages are non-sterile. It often uses a high-temperature, short-time (HTST) method, which helps retain more of the food's quality, such as vitamins, odor, flavor, and texture, compared to traditional canning. Packaging materials are sterilized separately, often using steam or hydrogen peroxide, and sealed under sterile conditions to prevent contamination. Foods processed aseptically do not require refrigeration for storage.21