Food Bacteriostasis, Bacteria Elimination and Sterilization Systems and Peripheral Technology (21st
`Edition)
`
`Commentary
`[Stamp: Article number 0001]
`
`Food Preservation Technology and Its Related Technologies (2)
`Aseptic Packaging
`
`
`Hiroharu Satomi
`
`
`
`
`
`
`
`What is Aseptic Packaging?
`
`
`juutenn
`“Mukin housou” and “mukin
`
`housou” both mean “aseptic packaging” in
`English. Put more succinctly, “mukin housou”
`and “mukin
`juutenn housou” refer
`to a
`packaging method or a packaging technology
`for filling and packaging a product that has
`been sterilized in advance (i.e., a sterile product)
`in a package that has also been sterilized in
`advance (i.e., a sterile package) in a sterile
`environment.
` Here, the term “aseptic” is understood to
`mean “commercial sterility” of the foodstuff in
`question. The definition of “commercial
`sterility” is not necessarily clear, but it is
`understood to mean the absence of pathogens
`and bacteria that cause food poisoning and the
`absence of microbes that can cause spoilage
`during distribution at normal temperature.
` Canned foods and pouch-packed foodstuffs
`are “commercially sterile.” However, while
`these categories of packaged food are heated
`and sterilized after the foodstuff is filled and
`packaged, sterilization by the application of
`heat is not performed with aseptically packaged
`food. Furthermore, since aseptically packaged
`foodstuffs are quickly sterilized using UHT
`sterilization and the like, the food does not
`undergo much degradation in quality, and
`products of good quality are provided.
`*Satomi Koji: Head, Food Products Laboratory,
`Kureha Kagaku Kogyo K.K.
`
`
`Advantages of Aseptic Packaging
`
`
` Broadly speaking, the advantages can be
`divided into those that relate to the quality of
`the food and the economical advantages in
`terms of production and distribution. Some of
`the advantages are:
`(1) Because of the short sterilization time,
`degradation in the quality of food is minimized,
`especially in terms of flavor, color, and texture
`of the foods. The loss in nutrition is also
`reduced.
`(2) Because the packaging container and the
`foodstuff are separately sterilized, products of a
`certain standard can be produced regardless of
`the size of the containers. Furthermore, no
`limits are imposed on the size of the containers,
`and the containers can be large. The use of
`large containers is generally more economical.
`(3) Because the packaging materials can be
`sterilized without using heat, packaging
`materials with poor thermal resistance such as
`plastics can be used.
`(4) The reaction between the container and the
`foodstuff, or more specifically the migration of
`components in the container to the foodstuff is
`minimized.
`(5) Energy conservation. Because the products
`can be distributed at normal temperature,
`energy is not spent on refrigeration or freezing.
`Also, since cartons and plastics - which are
`lighter than cans and glass bottles - can be used
`as the containers, delivery cost is reduced.
`
`Food and Food Containers 
`
`248 
`
`1994 VOL. 35 NO. 5 
`
`p. E1
`
`

`

`fine droplets which are then sprayed onto the
`inner surface of cups, etc.
`
`
`Table 1. Sterilization methods for aseptic
`packaging materials
`
`Applications
`
`Method
`
`Superheated
`steam
`
`Metal containers
`
`Advantages/disadvantages
`- High temperature at atmospheric
`pressure
`- Bacterial resistance higher than
`saturated steam
`
`Aseptic Packaging 
`
`Space savings: since the products can
`(6)
`be displayed and sold at normal temperature,
`less display space is required. The space
`required for production, sterilization, heating
`and cooling are all reduced.
`
`
`Sterilization of Foodstuffs and Packaging
`Materials
`
`
`Sterilization of Foodstuffs (Contents)
`In almost all cases, heat is used as the method
`for the sterilization of foodstuffs such as HTST
`(high temperature, short time) sterilization and
`UHT (ultra heat treatment) sterilization. Since
`the details of these methods - from their
`advantages to the equipment involved - has
`been explained already in this series, those
`discussions are omitted here.1), 2)
`
`Sterilization of Packaging Materials
` The following
`items can be
`listed as
`conditions
`required
`for
`the
`sterilization
`(disinfectant) of the packaging materials.
`(1) High sterilization efficiency
`To achieve high productivity, sterilization has
`to be quick and continuous. An example is
`sterilization where the D value for spore-
`forming bacteria is no more than 1 second.
`(2) No reaction with the packaging material. It
`is not desirable if a reaction with the packaging
`material damages the packaging material or
`degrades any of its properties. Any reaction
`that extracts additives in the packaging material
`is also undesirable.
`(3) Must not remain on the packaging material
`(4) Must be harmless
`This applies not only to the foodstuffs but also
`to
`the health of
`the workers and
`the
`environment.
`(5) Must be inexpensive
`the major
` Table 1 shows some of
`sterilization methods used with packaging
`materials. Among these methods, hydrogen
`peroxide is the most often and widely used
`method in the world, particularly after the
`approval by the United States F.D.A. A method
`now being developed to reduce the use of
`hydrogen peroxide is to expose the hydrogen
`peroxide solution to ultrasonic waves in a tank.
`This atomizes the hydrogen peroxide into very
`
`Metal or
`composite
`containers for
`juice and
`beverages
`Plastic
`containers,
`laminated metal
`foils
`Plastic containers
`(pre-formed
`cartons)
`Glass and plastic
`containers
`
`- High temperature at atmospheric
`pressure
`- Bacterial resistance higher than
`saturated steam
`
`- Quick and effective
`
`- Effects of hydrogen peroxide
`enhanced by UV rays
`
`- Cannot be used with chlorides or
`with residual chlorides
`
`Plastic containers
`
`- No chemicals used
`
`Dry hot-air
`
`Hydrogen
`peroxide
`
`Combination of
`hydrogen
`peroxide and UV
`
`Ethylene oxide
`
`Heat during co-
`extrusion
`
`Radiation
`
`Plastic containers
`weak against heat
`
`- Used for the sterilization of
`packaging materials weak against
`heat
`- High cost and problems with
`siting radiation source
`
`
` Superheated steam, saturated steam, dry hot
`air and the like are also used with some aseptic
`packaging devices. The sterilization effects of
`superheated steam are poor when compared to
`saturated steam, and
`the
`temperature of
`superheated steam generally has to be between
`180 and 230°C. This means that the containers
`that are used are usually heat-resistant metal
`containers. A system developed by Gasti that
`uses saturated steam achieves a sterilization
`effect with a D value between 6 and 7 using a
`temperature of 147°C. The system is usable
`even with polypropylene cups if their thickness
`exceeds a certain amount.
` Hot air is used with composite cans where
`the use of steam is not desirable. With the
`system developed by Dole,
`the highest
`temperature of the hot air is said to be 127°C.
`Because bacterial spores cannot be sterilized at
`
`Food and Food Containers 
`
`249 
`
`1994 VOL. 35 NO. 5 
`
`p. E2
`
`

`

`Aseptic Packaging 
`
`this temperature, its use is limited to high-
`acidity foodstuffs such as fruit juices.
`Ultraviolet (UV) rays have come into wider use
`with the development of powerful UV lamps.
`However, sterilization power is limited if only
`UV is used. The use of UV alone is therefore
`limited to aseptic packages of highly acidic
`foodstuffs. It is also used in combination with
`other methods. UV is known to significantly
`improve the sterilizing effect of hydrogen
`peroxide. While a concentration of 35% is
`required when hydrogen peroxide is used alone,
`the concentration that provides the greatest
`effect when used together with UV is between
`0.5 and 1% , or 2.5%, a very low concentration.
`A new system from Thimonier uses this
`combination.
` With a system developed by Erca, the top-
`most
`layer of a multi-layer film
`that
`is
`manufactured by co-extrusion is separated so
`that an aseptic inner layer is used (the inner
`layer is rendered aseptic by the heat used
`during the manufacture of the film) for forming,
`filling and sealing. This system can be used
`with bottles whose interior is made aseptic, and
`also with tube films as aseptic packaging
`material.
` There are other methods that use ethylene
`oxides and radiation (gamma rays). Ethylene
`oxides and gamma rays are used for non-
`continuous offline batch sterilization. Gamma-
`ray sterilization is a highly effective method for
`the sterilization of containers such as large-
`capacity
`bag-in-box
`containers where
`contamination
`during
`the manufacturing
`
`
`process is unavoidable and thermal sterilization
`is not possible.
` As a part of this, following is an explanation
`regarding the sterilization of the surfaces of
`packaging materials using hydrogen peroxide
`or the combination of hydrogen peroxide and
`UV. This explanation does not overlap with
`information provided earlier as a part of this
`series.
`Sterilization with hydrogen peroxide solution
`
`In general, the sterilization of microbes is
`accomplished
`according
`to
`a
`process
`represented by the following equation:
`log (N0/N) = Sterilization process time/D
`where N0 represents the bacterial count prior to
`sterilization, N represents the bacterial count
`after sterilization and D represents the D value
`(which represents the time (minutes) required
`for killing 90% of the microbes at a particular
`temperature
`or
`condition).
`“Sterilization
`process time” refers to the time during which
`the microbes are in contact with a sterilizing
`media such as a disinfectant.
`
`In general, the sterilizing power of liquid
`disinfectants is said to be low at normal
`temperature. Hydrogen peroxide
`is no
`exception. However, an aqueous solution of
`hydrogen peroxide is extremely stable at high
`temperatures. At a high temperature, instead of
`decomposing, it tends to become concentrated,
`allowing it to exhibit a strong sterilizing
`strength. Figure 1 shows
`the effects of
`temperature on sterilizing strength. As the
`figure shows, the sterilizing power of hydrogen
`peroxide increases with temperature.
`
`Survival rate (%)
`
`Survival rate (%)
`
`Contact time with hydrogen peroxide water (min.)
`Figure 1. Effect of temperature on sterilization of B. subtilis var. niger
`spores with 25.8% hydrogen peroxide
`
`Contact time with hydrogen peroxide water (min.)
`
`Figure 2. Effect of concentration of hydrogen peroxide water on
`sterilization of B. subtilis var. niger spores (temperature of 24°C)
`
`Food and Food Containers 
`
`250 
`
`1994 VOL. 35 NO. 5 
`
`p. E3
`
`

`

`concentration of 35% and a temperature of 80°C.
`Care is required in its handling. Also, as the
`concentration rises, hydrogen peroxide is likely
`to remain as a residual component. This is
`particularly so when hydrogen peroxide is used
`for sterilization after the formation of the
`containers. This makes
`low-concentration
`sterilization desirable.
`This has led to the use of hydrogen peroxide in
`combination with UV. Even though UV alone is
`used for the sterilization of packaging materials,
`its sterilization effect is not very strong as
`described below.
` Bayliss et. al. studied the sterilization effect
`on suspended Bacillus and Clostridum spores of
`hydrogen peroxide alone, a combination of
`hydrogen peroxide
`and heating,
`and
`a
`combination of the three of hydrogen peroxide,
`UV and heating.5) Figure 4 shows one example
`of the results. As the figure shows, hydrogen
`peroxide alone at a concentration between 0 and
`2.5% shows almost no sterilization effect. The
`combination of hydrogen peroxide and UV
`exhibited a maximum effect of D value of 4 for
`hydrogen peroxide concentration between 0.5
`and 1.0%.
`
`
`Survival rate (%)
`
`1. B. subtilis SA 22, 2. B. subtilis var. globi-gii, 3. B.
`coagulans, 4. B. stearothermophilus, 5. Clostridium sp.
`3679, 6. S. aureus
`
`
`Figure 3. Effect on different bacteria of sterilization with 25.8%
`concentration hydrogen peroxide water at 24°C
`
`Aseptic Packaging 
`
` Figure 2 shows the relationship between
`hydrogen
`peroxide
`concentration
`and
`sterilizing power. In the range of 10 to 41%,
`sterilizing power increases with concentration.
`Cerny has conducted similar experiments on
`the relationship between concentration and
`sterilizing power and has shown that the
`sterilizing effect
`increases with
`increased
`concentration in the range between 20 and
`70%.3)
`
`In this way, it has been shown that the
`sterilizing power of a hydrogen peroxide
`solution
`increases with
`temperature and
`concentration. However, needless to say, its
`sterilizing power differs depending on the type
`of microbes present. Figure 3 shows the results
`of experiments by Toledo using hydrogen
`peroxide solution at 24°C and a concentration
`of 25.8% on primarily spore-forming bacteria.4)
`Spores such as Bacillus subtilis, B. coagulans,
`B. stearothermophilus and Clostridium sp.
`exhibit a strong resistance. The D value for B.
`subtilis SA22 was 7.3, and was 1.5 for B.
`stearothermophilus.
` These experimental results show that systems
`that are put to real use must consider the type of
`microbes that are present on the packaging
`material, the bacterial count and other factors.
`The U.S. F.D.A. regulates the concentration of
`hydrogen peroxide used in aseptic systems to a
`level of no higher than 35%. Even though the
`sterilizing effect increases with concentration
`and temperature, the concentration of hydrogen
`peroxide that is adsorbed by the packaging
`material also increases. The F.D.A. also requires
`that the concentration of hydrogen peroxide
`within the [filled] contents be no more than 0.5
`ppm immediately after their filling (water filling
`test).
`
`Combination of hydrogen peroxide
`ultraviolet light
` Performing an effective sterilization using
`hydrogen peroxide alone
`requires a high
`concentration and high temperature such as a
`
`and
`
`Food and Food Containers 
`
`251 
`
`1994 VOL. 35 NO. 5 
`
`p. E4
`
`

`

`maximum sterilization effect of a D value of 3.7
`(with B. subtilis spores) was seen with hydrogen
`peroxide concentration of 0.5%.
`
`
`Reduction in spore count with sterilization (per
`
`carton, log 10) 
`
`Hydrogen peroxide water concentration (weight/volume %)
`
`: Untreated (spore concentration approx. 107/carton); --: UV
`irradiation for 10 sec; : Hydrogen peroxide water treatment only; :
`
`Combination of hydrogen peroxide water treatment and UV irradiation
`Figure 5. Sterilization of B. subtilis present on carton with
`aluminum foil/polyethylene
`
`The synergistic effect seen with UV and
`hydrogen peroxide is attributed to the generation
`of hydroxyl radicals in hydrogen peroxide by
`UV light, which causes damage to the bacterial
`cells.
`
`
`Aseptic Packaging Systems
`
`
`fill and package
`that aseptically
`Systems
`contents that have been sterilized in advance are
`described next.
`that are
`Even
`though packaging materials
`separately sterilized are sometimes used, most of
`the systems that are in use perform everything
`from the sterilization of packages to the forming,
`filling and sealing of the packages. Some
`examples of these are described below.
`
`Tetra Brik’s aseptic packaging system
`The system developed by Tetra Pack of Sweden
`for use with liquid foodstuffs uses rolls of
`packaging
`material
`(polyethylene/paper/polyethylene/aluminum
`
`Aseptic Packaging 
`
`Survival rate (%)
`
`
`
`irradiation and hydrogen peroxide water
`
`: Hydrogen peroxide water treatment at 20°C for 30 sec.
`: Hydrogen peroxide water treatment for 30 sec. followed by 85°C
`heating for 60 sec.:
`: Combination of UV
`treatment
`: Hydrogen peroxide water treatment, UV irradiation and heat
`Figure 4. Sterilization of B. purnilus 312 spores (a) and B. subtilis
`713 spores (b) by UV rays, hydrogen peroxide and heat
`
`The combination of hydrogen peroxide and
`heating
`is also effective, but
`the greatest
`sterilization effect - reaching a maximum D
`value of nearly 6 - is seen with the combination
`of hydrogen peroxide, UV and heating. As Table
`2 shows, the effect of the combination of
`hydrogen peroxide and UV increases as the
`concentration of spores in the liquid suspension
`decreases.
`
`Table 2. Effect of spore concentration on sterilization of B.
`subtilis 312 spores by combined sterilization using UV
`irradiation and hydrogen peroxide
`Survival rate (%)
`Hydrogen
`peroxide
`Spore concentration
`(g/100 ml)
`1.2 x 107/mL
`1.2 x 108/mL
`0.82
`0.43
`0
`0.39
`0.0073
`0.5
`0.44
`0.0089
`1.0
`1.6
`0.22
`2.5
`*Spores were suspended in hydrogen peroxide solution of
`respective concentrations and irradiated with UV rays.
`Stannard et. al.6) investigated the sterilization
`effect of hydrogen peroxide alone, UV alone and
`the combination of the two on formed cartons
`where bacteria was applied
`to
`their
`inner
`surfaces. Figure 5 shows one example of the
`results. Almost no sterilization effect was seen
`with 0 to 30% hydrogen peroxide alone (sprayed
`application). The sterilization effect with UV
`alone was a D value of 1.9. When the two was
`combined, a synergistic effect was seen, and a
`
`Food and Food Containers 
`
`252 
`
`1994 VOL. 35 NO. 5 
`
`p. E5
`
`

`

`Aseptic Packaging 
`
`foil/polyethylene/polyethylene) to continuously
`form, fill and seal.
`With this AB type of device, the packaging
`materials are sterilized as sheets prior to their
`forming. The first step is a treatment with 35%
`hydrogen peroxide in a bath at a temperature of
`80°C for 8 seconds. The packaging material is
`then run through a drawing roller to remove any
`excessive hydrogen peroxide. This is followed
`by blowing with hot air at approximately 120°C
`to remove hydrogen peroxide from the inner
`surfaces of the packaging materials. Forming,
`filling and sealing are then performed within an
`aseptic chamber. Since the container is sealed
`
`
`
`with the container filled with the food, the
`amount of residual air in the form of headspace
`is very small. The capacity of the packaging
`containers is between 180 ml and 1 liter. The
`processing capacity depends on the model and
`the capacity of the containers but is generally
`about 5,000 containers per hour.
`
`Aseptic Packaging System from ERCA
`ERCA of France has developed a forming,
`filling and sealing system that uses plastic
`packaging materials. Figure 6 shows its general
`appearance. Figure 7 shows
`the operation
`principle of this aseptic packaging system.
`
`
`Flash
`box
`
`Preheat
`
`Form
`ing
`
`Aseptic
`filler
`Aseptic tunnel
`
`Lid
`
`Flash
`box
`
`Seal
`
`Cutting
`
`Bottom material
`winding
`
`Figure 6 ERCA aseptic filling system
`
`
`Protective film
`winding
`
`Protective film
`winding
`
`Lid
`
`Bottom
`material
`
`Protective film
`separation
`
`Forming
`
`Filling
`
`Sealing
`
`Cutting
`
`Product
`
`Aseptic tunnel
`Figure 7. ERCA’s aseptic packaging operation principle
`
`
`
`
`
`Food and Food Containers 
`
`253 
`
`1994 VOL. 35 NO. 5 
`
`p. E6
`
`

`

`Aseptic Packaging 
`
`Because a multi-layered, co-extruded film is
`used, all layers other than the outermost ones in
`the multi-layered film are made aseptic by the
`heat used during their manufacture. For example,
`if
`a
`polypropylene/polyethylene/vinylidene
`chloride/polystyrene is used as the material for
`the
`container
`bottom,
`the
`top-most
`polypropylene film is separated and wound up in
`an aseptic tunnel. The remaining film whose
`aseptic surface is exposed is used for forming
`the containers that are filled with the foodstuff.
`Similarly, a multi-layered packaging material
`that is separated is used for the lid as well. If a
`multi-layered packaging material of polyester/
`aluminum
`foil/polyethylene/polypropylene
`is
`used, the polypropylene film is delaminated, and
`sealing is performed on the aseptic polyethylene
`layer.
`A feature of this system is that a disinfectant
`such as hydrogen peroxide is not used. A
`preliminary sterilization is performed in the
`device for 30 minutes using hot air at 250°C.
`The size of the containers can be anywhere from
`15 ml to 1 liter.
`Aseptic Packaging System from SERAC
`This system is used with plastic blow-molded
`bottles and glass bottles.
`Plastic Bottles
`The system can be connected to bottle molding
`devices so that forming, filling and sealing are
`performed continuously. Aseptic air is used to
`inflate the parisons during formation of the
`bottles to render bottles with aseptic interiors.
`
`
`
`
`(The extrusion temperature of the resin is 200 to
`220°C for polyethylene.) The exterior of the
`bottles can be made aseptic by placing the blow
`molding apparatus in an aseptic cabinet. The
`aseptic filling device from SERAC that is
`connected is installed in a cleanroom where the
`filling is performed. The bottles whose interior
`is aseptic are sealed, and their neck (mouth) is
`sterilized with hydrogen peroxide. After the
`bottles are cut, they are transported to the filling
`valve openings. After they are filled, the mouth
`is sealed with an aluminum foil/polyethylene
`laminated material.
`Wide-Mouth Glass Bottles
`Glass bottles are sterilized and filled in the
`following way. The bottles are first washed in
`hot water and then filled with hydrogen peroxide.
`The hydrogen peroxide is then discarded, and
`the bottles are moved to a drying tunnel. The
`drying time is about 6 minutes during which the
`temperature rises to 138°C, evaporating the
`hydrogen
`peroxide
`and
`completing
`the
`sterilization. The bottles emerge from the drying
`tunnel and are transported to the cooling step
`where the bottles are slowly cooled by spraying
`with aseptic water. An aluminum lid is heat-
`sealed to close the bottle mouth. The lid is
`sterilized by UV light.
`Aseptic Filling and Packaging System from
`GASTI
`This system from GASTI of Germany is an
`aseptic filling and packaging system that uses
`plastic cups as containers (see Figure 8).
`
`Cup
`magazine
`
`Hydrogen
`peroxide
`
`Hot-air
`dryer
`
`3 independent filler devices
`
`Hydrogen peroxide
`steam
`Lid
`
`Sealer
`
`Hydrogen peroxide steam
`
`Hot air
`
`Aseptic air
`
`
`
`Figure 8. GASTI’s aseptic packaging system
`
`
`
`Food and Food Containers 
`
`254 
`
`1994 VOL. 35 NO. 5 
`
`p. E7
`
`

`

`Aseptic Packaging 
`
`Preformed cups fed from a magazine are sprayed
`with hydrogen peroxide and then hot air dried.
`There are models that use a UV lamp for
`sterilization instead of hydrogen peroxide. The
`cups are filled with the foodstuff in a chamber
`that is pressurized with sterilized air. The lid is
`also sterilized with hydrogen peroxide.
`The number of lanes to be used for filling is
`selectable as necessary. For example, between 4
`lanes and 6 lanes may be selected. Another
`feature of this system is its independent filling
`nozzles, which allow each cup to be filled with 3
`different types of contents. The largest cups that
`the system can fill are cups with a diameter of
`95 mm and a capacity of 500 ml. The filling
`speed is 5,000 to 12,000 cups per hour. Some
`machines reach upwards of 28,000 cups per hour.
`The washing and sterilization of the filling
`machine itself is possible using CIP.
`Quality Control in Aseptic Packaging
`The verification of the commercial sterility of
`foodstuffs packaged aseptically is very difficult.
`According
`to Bockelmann,
`to detect one
`defective product in a final product inspection
`requires
`inspecting 225
`finished products
`assuming that a maximum of one defective
`product is allowed for every 100 final product
`and a detection probability of 90% is desired.7) If
`a probability of 95% is desired, 300 final
`products must be inspected. If a probability of
`99% is desired, 460 final products must be
`inspected. If one defective product occurs out of
`10,000 final products, detecting the defective
`product with a probability of 95% requires the
`inspection of 30,000 final products. Because of
`[statistics such as] this, quality control of the
`final products based on the inspection for
`microbes
`is practically
`impossible, and no
`effective alternative method is available yet.
`In many cases, the current practice with low-
`acidity foodstuffs is to store all final products for
`a
`certain
`amount of
`time,
`check
`for
`abnormalities and ship them if no abnormalities
`
`
`are found. If defective products occur in large
`numbers, the detection of abnormalities with this
`method would be relatively easy, but
`the
`detection of defective products that occur at a
`rate of 1 in 1,000 or 1 in 10,000 is difficult.
`One of the methods used with dairy milk that is
`aseptically packaged in polyethylene bottles is
`described next. The
`final products
`are
`temporarily stored until the product inspection is
`completed. During the storage period, samples
`taken from individual lots are stored for 7 to 10
` days in constant temperature vessels and their
`pH is checked. If an abnormality such as
`reduced acidity is detected, the lot is identified
`and investigated.8)
`Against
`this background, HACCP (Hazard
`Analysis and Critical Control Point) is gaining
`attention as a method for guaranteeing the
`quality of aseptically packaged final products
`without
`requiring
`the
`inspection of
`these
`products. Once
`the HAACP method
`is
`established, problems with hygiene and safety of
`aseptically packaged
`foodstuffs containing
`solids - which are now being developed - are
`expected to be overcome, leading to the further
`development of aseptically packaged foodstuffs
`that taste good and save energy.
`References
`1) Michio Yokoyama: Food and Containers, 33
`(10) 555 (1992)
`2) Hideo Totsuka: Food and Containers, 34 (7)
`373 (1993)
`3) G. Cerny: Verpackungus - Rundschau, 27 (4)
`27 (1976)
`4) R. T. Toledo et. al.: Applied Microbiology,
`26 (4) 592 (1973)
`5) C. E. Bayliss et. al.: J. Applied Bacteriology,
`47 263 (1979)
`6) C. J. Stannard et. al.: J. Food Protection, 46
`(12) 1060 (1983)
`7) B. Bockelmann: Aseptic Packaging of Food,
`Technomi Pub. Co., p. 273-243 (1989)
`Int’l. 14
`8) Food Eng.
`(12) 52
`(1988)
`
`Food and Food Containers 
`
`255 
`
`1994 VOL. 35 NO. 5 
`
`p. E8
`
`

`

`TRANS PERFECT
`
`CERTIFICATE/DECLARATION OF TRANSLATION
`
`I, Steve Henderson, hereby declare and state the following:
`
`I am well acquainted with the English and Japanese languages and have in the past
`translated numerous English/Japanese documents of legal and/or technical content.
`
`The attached English document is, to the best of my knowledge and belief, a true and
`accurate English translation of the attached Japanese document "Satomi."
`
`All statements made in this CERTIFICATE/DECLARATION OF TRANSLATION of
`my own knowledge are true and all statements made on information and belief are believed to be
`true. My statements in this CERTIFICATE/DECLARATION OF TRANSLATION were made
`with the knowledge that willful false statements and the like are punishable by fine or
`imprisonment, or both (18 U.S.C. 1001).
`
`LANGUAGE AND TECHNOLOGY SOLUTIONS FOR GLOBAL BUSINESS
`THREE PARK AVENUE, 39TH FLOOR, NEW YORK, NY 10016 I T 212.689.5555 I F 212.689.1059 I WWW.TRANSPERFECT.COM
`OFFICES IN 75 CITIES WORLDWIDE
`
`p. E9
`
`

`

`toon'"''''"'''.''''''-''''''''''"'''''"''''''"''''"''''''''"''-'''""'"'''''''''''''''''''''''''''''''''''''''''''''''"''-"'""'''''''''''''''"''''''"""'''''"''''''''''''''''"'"''''""''''"
`
`i}
`
`~=0001
`c~~f*~1t~m t ~O)mJili1t1iliiC 2 J J
`
`',
`r1!!lm~nu <t> 6 HJ r1!!lm:tt;±1l2l~J l;t:.
`vn <bc9l:iffi'Q) H Aseptic Packaging. IC:t-/"t 6 8
`'i'ilic VC!Ilt't?ttct'6. "ttJ;biS, <t>t?h,t::.Y.>
`ii£!1i!ilt:::Jlt£ (sterile product) ~. it>Gh>t::.Y.>
`ii£!1i!i l t~§~:g~ (sterile package) lc, 1!!ll1§iji
`!lOT (sterile environment) "C'JEli1!'2l!!i!ii- 6'2l'lt
`1J'ItJH' Ui'2l'ltlXUI<" it> 6 o
`<::. <::. "C't' ") 'Aseptic ' 1;1:, X:t~1'i1J;()> 'comm(cid:173)
`( <::. :h~-~IY:flc rfl'ii*B<rll!fiiliJ
`ercial sterility •
`c'll<!ll L n'o) <"<t>6 c. e: ~:!li:llti- 6 t,Q)cJW
`t'(2"tl..l\'6o C: Q) fjljjJII!IY:f1!!ll1§J Q)JE~U,£,f
`L t,H}llii"C'i;l:fJt'il'. ~.:P~l1§{>1Jlj}]'ll1§;?<:(¥:t£ii
`f. '*"i!.\l.iil6ffiTIC:lot'cllil'l&~iJJ;H!lC: "t J;? tJ
`11!(1::1'iiJ t.ff:tE L tJ P c. e: ~£~<~< l n' 6o
`ar ga -? v 1- Jvr :llt a& <b r illi !II! B<r 1!!l m J "'<t> 6 n>.
`<::. tL"' li:1t;J;!l;-2I'Jti&Q):I.HJi!!\~!1i!i 11: J; "? l t' 6 Q) 11:
`
`xtL-c, Ml1§'2l'lt~ttt::tQ:l"C'~:1t;··Q):I.HJM.
`MIJrrvtt-ct''J''· tJ:to. •m{l!~2"nt~:llt£
`<:'It, U H T~l!!ifJ c'ICJ;-, cJ;ii.fl'!ffa,l'ITbtl.6
`<::. c h> G, £'ff!Q:l%{tiJ<:J;'tJ <, fl!~tJ£'f{Q)~
`• "" /c? ~ :~OMit~4<lf:~~JliJl:
`r
`
`;k;Jl!Ji"' 6 c':' it ,j&Q)£'f{iljj"C'Q) ;< 1) ·y 1- c 1::i!Ii,
`ru:ii!ilc:lo!16~/JI'IY:ft.u IJ ., t-iJ'it>6o +ttGQ)
`
`•~~~¥W6c, &Q:lc'::lo~<"<t>6.
`•m%'ra,iJ>J:\It'Q)<", it,li,Q)£'f{il:ffiJ<p
`(1)
`tn'. 'f<jiC,
`it£Q)Jl\!Jt, .g.,~, *li~Q:JfjlfiiJ>P
`fJ<. iJ>~*jj';,1iiQ)o.At,:J;'flt'o
`(2) §;j•Jt~~c it£J;t)JI]-? IC~l1i!i"t 6 C: coO' G,
`§~-l§j:~Q)j;;:t]'i<::;Q>IJ>b i?f-JEQ)£'f{Q)'Ji:/£fJ!
`
`<"t6.~t::. -l§I:~Q);i;;:t~KtMa~a<. :;~;;:
`~V'):g~ bfiJ!Ill'~ 6 0 j;;:~Q):g~Q)'j<IJ!Il f;J:,
`~IY:r 1<:: f;I:~/JI'IY:fl' bit> 6.
`(3) '2l'ltM:tsfQ)•m~i!!l~lll''9'crr? c. e: tJ>
`~~UQ)C', 77.A7~7Q)J;")U~~ttQ:l~6
`?JM t ~Ill <" ~ 7.> o
`it£c-l§I:W <!:: Q:l!JZ.lt~. it> 6 H;t:gW!i1\5J'
`(41
`Q)ft,\I,-"Q)fj;f1'~j.>fJ < l'i< 6.
`(5) 1!f"' .:f. Jvof' -Ef.]"C' it> 6. 'ill' ill. "C'Q)mt:ii!iM~
`~C';t, 'J, {j}jil);-?{j}i.llil<::~"t 6 "'.:f. 1v¥- ;?<1!fiJ>
`
`tt~.~t::. -l§I:S!Ch-I-Y~77.A7,7~·
`lll"tnli, ffi-?ff7" lf!VIctt«-cfH, <::. ctP G.
`
`1994 VOL, 35 NO.5
`
`; I
`
`I
`
`p. E10
`
`

`

`.................................... _ .. , ......................... -.................................................................................................................... , .. _,, ................... .__
`
`£z<:iD:::~ ;;z ~ M£~2<t17.>o
`
`16) '§A~-;;z:f.)fiiJJl~T, 1ililii~7.::T!iil*71J<D
`
`A~-A~~a<c-•~o~•K•~.s;;z~-;;z
`
`~. fiill!i"->A~-A-'i"J!jl,ili/., ~!PtJc'lc&;~tJ;;z
`~-A tJ!tj)tJ <_ "L J:: t'o
`
`f,tlft, (pq~~) <Dl!!!ilf~
`:ll!t£0!l!\ill!i{~(J)'fBI:ti. '" c "'c:·t~>~rc:: J:: .s <t
`<D<:'itoo 'fl."L, ,;o,~m~M(HTST)~~
`
`i T0M*Hfi;J;Jllt!C$: :/I) -XC'Jli!WI.il'f~tJQ)C'I),ZJ_
`c:_ c:_ <;(;l:'§~-t {;, c:_ c 1<::-9 -5o
`0:!!i t:H'4 OJ 11!1 !If~
`?IM0illtill!il<::<0~tJilltm Cillti!!!iJ\lD "->'*#c l
`"L, £f'f<DJ]l§iJ>¥~ Gn-<>o
`Ill ~ill!i~.7J'¥ltl>,;o,t• c:_ co r.:;,t•'t~ttH-lJ-6 t:
`~l<:lim~ra,, i!l!*ft0~tti;O>~i Ct•o j11J;Ui.
`
`f:~{;l:, [};( -J!lJj!(f:Jl<::;fi)Jil2'tl,"Lt•7.Jo ifili'l!Nt7J<
`' ~<Diii!Jil:li~~ G ~~~~K. il!i§'!El ~ifili'i!Ht71<~
`il';~ 7 ;..- ~ 1*1 Tf'FJ!l2< t!-"L~!UIIi tJ~:ti\: 1<:: l, c:. n
`~ :h 'Y 7" fJ c Q) 1*1 liD l<::lll!f~~ 7., c t ' ? 17$ Ull~
`2<tt"Lt•{O,
`ifilW~~?&m. ~W?&m. r 71 * -y r- .:x: 7 tJ c{,,
`~JlB<Dmtill!i::fE:IJ!!~iiliT-fl!Yll2< n "L t' -5o ifilWI\i'&m
`IH?l:t'O?!R\l<::Jt« 7., c ~ill!itti:Jlb!J!9; ~, 'f: iDt~~
`ifilW!I?&m -c 1;1 ilil!lttll rso- z3o 'c <·.; t '"-> {, <D:bl
`il!!Jil 2< n 7., o U: t)i --o "L, ±: K ilit WI\ tt <D it 7., {il:Jill
`:G~I<::Jil P Gt17.>o ~fDJ:lim<D~~~i Gasti ~±<:
`Jlll~2'nt~V;;z-TL..J<::;f.;t•"L, 147'CT6-7 D
`<Dfiill!im~;Oillli:~ 2< n. ;f. ~ / o ~:· v ;/ "-> n "' 7'
`let; t '"L <!,~Ji:"->~2< £U: Tl;li\!!JilOJJl~<: it i>o
`J:lim<Di\!!Jiltll!if;j; l. ( fJ t' ::J /;f.:/ ·y t- i!fTI;l,
`;t -y t- ;c:rt)J{l!!btt"Lt•{O, Dole :f±<D:/A-Ti.
`l<::;f.;t•"LI;l, ;t •y ~.I 7Q)ili/,!l[j;l~,E, 127'Cc i3
`:bn, c:. <Dilil!lt<:t;l*lllillii'!filll"->~i!!!il;t;;r''+5Hct:
`~. ;tEtJl-t .SI*J~E:tfi"oli~ittJ c<l>,E,~tt:ll!t.lbl<::
`~J;E L. "Lt• i>o
`
`-21-lt ciXJi'i LJJ~•c:. Co -21M c!XJi'i L "L-21
`12!
`Mt<::tiH!§;:t-l'J-;t, U.#IJtt<D-/!&T;:t-tfl< J::? Tfi!if
`
`r• !
`
`1
`I
`I
`
`' i
`l
`I !
`I i
`
`-~·(UV) b·~UUV7//~Jlll~2'tt
`"L£(*· ;(pfJ ~lil!:bt16 J::? lctJ --o t~o t:_t~·u V
`-'ll-&kTii~i!ti51/J~Ii-'\J-'\J~liPo 'f:(J)t~lb. -'ll-&k<:
`liil'iiil!{'f:tt:ll!t£"->mti!ti-21~Jil:i<JS~<::f1Jffl2' n. i tdtll
`i1i!i m ~ m m-It"-> 11a m 11 i.ii;
`1m
`P,li
`1':
`/ ~ P,li
`If!
`0 ;ld<lff'f-<"'O)f.!ii.ll.
`
`~AA>k~l<\ ~J.>l:g~
`,.
`o ~!E<!WOJI!l;t;;;tt lim.Iio*~~J: IJ -J;;:
`~l.>l <!> o Hi"' =-' >r. ;; "' r 0 -J;;:j<tff'f'C'O),..,i.ll.
`lDY=-A, ~Mm:g~ o M'I!IJOJI!l;t;;;ttliM!-fll*~~J: IJ -J;;:
`i'!llli: ft * ~
`7"7A.7-,?~. 7'* • iRi1!!'C'X7l!lHJ'J
`- r lt:~i'l7 * 1 '"
`7" 7 ;;z 7- " ? :g.s
`Clll!nl<lt' tJ - r =--')
`11"7 A :toJ:U7"7 ;<. 7- '7? o ~ftViJI>l:fJ'tEt' .:SJJ!~I:tll!;tt.n,
`:t t.:lffi.ff-'9 o!Jli\' ell! it tJ"
`:g~
`o ~JliJ~Jl!pfJP
`
`? tJ,X)i'; ~!if;_!; L. < tH •o
`-21M 1<::¥!-ff LJJ t> c:_ c.
`13!
`ll!<i!l'T <57., C:. co C tL
`14!
`li :It£ K t~lt <: t.< < , ltE!Iti'!
`<D{ib'fiit 7.> ~ 'lil!!fl\:1Cx1l "L
`
`~~"LIH6o
`'ti:{iffi<: it 0 c:_ c 0
`15)
`1fll>l<l<::, -2l-M01'&~1fffi
`<D±_fJ ~ (J) 1<:: --:J ' ' "Ljf, L. t:o
`c:.nG<D1Ji-ft<D?t;. ~<b~
`< Jll \' G n "L t' o <DiJl;&li¥{1t
`7l<*I<::J::6 b0Ti5-5, !ffl<::,
`7 J 'J :h<DF DA T~Pf2'tt
`
`mut
`i&
`
`1i
`
`$
`
`1
`7
`>t-,rx7
`
`i'!li'i!Ntll<~/
`UVa:>HI~-tt
`7- v /
`I
`:ti'-lJ-11'
`fl<J!!Itll L
`0) Ml
`I