News — F-value

Time-Temperature Indicators for Batch Retort Processing of Canned and Bottled Food

Batch retort processing is the thermal sterilisation method at the heart of commercial canning and bottling. It is the process that gives tinned soups, canned fish, glass-jarred sauces, and bottled beverages their long ambient shelf life — and it is a process where the correct application of time-temperature indicators is both a product safety imperative and a regulatory requirement.