Retort Processing Technology for Shelf-Stable Food Manufacturing

The COVID pandemic has put additional focus and stress on the food supply chain, necessitating a focus on food preservation techniques to protect farmers and consumers. In this publication, Purdue University researchers look at sterilization technologies, like retort processing, which are seen as effective for producing shelf-stable, non-refrigerated products, along with the general attributes of conventional canning in retorts, and the importance of regulatory record-keeping.