Glossary Aseptic
Terminology
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| 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. | |
| Commercial Sterility | Kommerzielle Sterilität | Stérilité Commerciale | Commercial sterility of equipment and containers used for aseptic processing and packaging of food means the condition achieved by application of heat, chemical sterilant(s), or other appropriate treatment that renders the equipment and containers free of viable microorganisms capable of reproducing in the food under normal nonrefrigerated conditions of storage and distribution. (source: FDA) | |
| 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 organisms 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. | |
| R | ||||
| Recovery Rate | The recovery rate has regard to methodical errors and indicates the mean value of microorganisms of the applied initial load which can be recovered in those packages which didn‘t get any sterilization treatment. | |||
| 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. |