For low-acid canned foods, the main target microorganisms include Clostridium botulinum and Clostridium spp. For canned foods that have been acidified, the microorganisms of concern are transformed into vegetative cells of pathogens and non-pathogenic spores that are acid-resistant. The heat resistance of microorganisms is affected by multiple factors such as their growth characteristics, culture medium composition, and growth environment. In order to accurately evaluate its heat resistance, it is necessary to determine key process parameters through experimental means, such as sterilization temperature and time. Determination of these parameters is crucial to ensure the safety and quality of canned foods.

After strict process treatment, the product's initial temperature, processing time, processing temperature, as well as product type and container type are precisely controlled to ensure the stability and reliability of product quality.

To ensure the safety and quality of canned corn products, their sterilization process must follow precise temperature control, fully understand the heat resistance of microorganisms, and undergo thorough heat transfer testing. The implementation of these measures ensures that regardless of the origin of the product, its safety and quality are strictly guaranteed.