How to check the food product comply with Food Sanitaton Law in Japan >
Point2:Sterilization and/or storage temperature conditions is provided in certain processed foods.

Point2:Sterilization and/or storage temperature conditions is provided in certain processed foods.

Sterilization conditions is important for preventing foodborne illness resulting from pathogenic bacteria. Sterilization temperature and times is key for the conditions.In Japan, almost all of food manufacturing company sterilize foods under appropriate conditions.Appropriate conditions is not necessarily been defined concretely,but it is defined in certain processed foods. Storage temperature conditions are also defined in certain processed foods.

Sterilization conditions

There is a sterilization conditions in manufacturing standard of the food sanitation law. Specific food types require sterilization with the same or better effect than the following conditions.

Food type Sterilization condition
Soft Drink Beverages pH below 4.0: 65℃ for 10 min
pH more than 4.0 : 85℃ for 30 min
Frozen Confections The raw materials must be sterilized at 68℃ for 30min.
Producing food using raw milk or raw goat milk 63℃ for 30 min
Food packed in containers and sterilized by
pressurization and heating
120℃ for 4 min

Storage temperature conditions

Food type Storage temperature condition
Meat&Frozen meat Meat:below 10℃, Frozen meat:below -15℃
Meat&Frozen meat for eating raw. Meat:below 4℃, Frozen meat:below -15℃