Why the temperature 121°C is needed for retorting the non-acidic food? - QS Study
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The temperature 121°C is needed for retorting the non-acidic or less acidic food.

The extreme temperature at which microorganism or bacteria presence in the foodstuffs are found in a large number stint is called the ‘spore state’. Bacteria can be grown n in less acidic or non-acidic substance at a spore state. That is why after scaling, these foodstuffs are retorting at temperature 121°C. Because 121°C is that temperature at which the spore of bacteria have to be broken down.