It will be used for canning and packaging food. Because high temperature treatment can kill most bacteria, it will inevitably cause secondary pollution in the packaging process. Therefore, secondary sterilization will be used in many foods that need long shelf life and are prone to spoilage.

Such as canned food and bagged halogen products. Most of them have been sterilized twice.

The conventional method of secondary sterilization is high temperature sterilization after sealed packaging. You can also use radiation, ultraviolet rays and the like, but the finished product is too high to be practical.

Simply put, a canned fish, the fish itself must be sterilized at high temperature after firing. After canning, the sealed can should be heated again. Can prolong the shelf life.

But secondary sterilization will affect the quality of food.