Glossary Aseptic Terminology

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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

English	German	French	Definition

A
Aseptic Process	Aseptischer Prozess	Process Aseptique	From the Greek, meaning "uncontaminated". An aseptic process which produces a shelf stable product free from microbial contamination to allow distribution without any further usage of chemical preservatives.

C
Cleaning	Reinigung	Nettoyage	Removal of macroscopically identifiable contamination such as food residues, deposits, dust, etc. Proper cleaning eliminates the nutritive medium for microorganisms and is a prerequisite for proper disinfection or sterilization.
Commercially Sterility	Kommerzielle Sterilität	Stérilité Commerciale	Commercial sterility means the absence of microorganisms capable of growing in the food at normal non-refrigerated conditions at which food is likely to be held during manufacture, distribution and storage. (Ref: WHO/FAO)
Contamination	Kontamination	Contamination	Product, media, or surfaces are contaminated if contaminants (including microbes) can be identified on or in them. The term contamination describes the addition of contaminants.

D
Disinfection	Desinfektion	Désinfection	Inactivation of all pathogenic and product-damaging microbes to a level that complies with the respective hygiene requirements.

G
Germ	Keim	Germe	Germs are microorganisms and their spores that can multiply under the current, unchanged conditions (i.e. "germinate").
Germ-free	Keimfrei	Absence de Tout Germe	A product is germ-free, if it does not contain any microorganisms that are viable in the respective product (also beverage-sterile, commercially sterile).

M
Microbiological Contaminants	Mikrobiologische Kontamination	Contamination Microbiologique	Contaminants are defined as microbes present at a particular location or within a medium where they are undesired at a particular time.
Microbiological Spoilage	Mikrobiologischer Verderb	Détérioration Microbiologique	Sum of negative, visually and sensorially identifiable changes in food, caused by multiplication of microorganisms and their metabolic activity.
Microorganisms	Mikroorganismen	Micro-organisme	here: independently viable germs that can be classified in the following three groups: bacteria, moulds, yeasts

P
Pasteurization	Pasteurisierung	Pasteurisation	The act or process of heating a beverage moderately to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage, or undesired fermentation.

S
Sterile	Steril	Stérilité	Products, media, or surfaces are sterile if no viable microorganisms can be identified.
Sterilization	Sterilisation	Stérilisation	Destruction or removal of microorganisms, including bacterial spores, present in food products or on surfaces.