Factors To Consider In Filling And Sterilization Systems

By Karl Angele

In the food industry, it is important to consider that sterilization isn’t a “one size fits all” type of formula. Only few products are packed in a completely sterilized manner. Karl Angele, Managing Director of Hermann WALDNER states: “It does not make sense to use a sledge-hammer to crack a nut”. Certain product sensitive foods like food for babies, UHT (ultra high temperature pasteurization), require the utmost sterilization. However, most of the foods filled in these industries do not need to pass strict requirements. It is important to understand that although they do not have to be aseptic, they must be “commercially sterile”. The requirements determining what may be considered as “commercially sterile” can be quite versatile. Conditions vary greatly, ranging from mineral water and sausages to yogurt and desserts. “Our customers want a type of sterilization that is suitable for their product and packaging. These two points not only determine the selection for the most appropriate sterilization system, but also the hygiene level of the machine,” as Karl Angele proclaims.