The following amendments to the Turkish Food Codex Communiqué on Microbiological Criteria (Communiqué no: 2009 / 68) issued by the Ministry of Food, Agriculture and Livestock have made the definitions of commercial sterility and sterility control as follows:

• Commercial sterile substances are foodstuffs that do not show leakage or bombing in the packaging after 35 day incubation between 37 and 50 degrees and between 55 and 7 degrees, or the difference between pH values ​​measured before and after incubation is no higher than 0,5.
• Sterility control is a process that guarantees no microbiological growth of food in aerobic and anaerobic conditions during the cultivation after 30 daily in 15 stream and 55 daily incubation in 7 stream.

Within the framework of these definitions, the following are listed as commercial sterile substances in the annexes to the communiqué:

• Canned meat and meat products
• Canned fruits and vegetables
• Pasteurized fruit and vegetable juices, mixtures thereof (nectars, purees, concentrates and the like) and flavored, fruit and similar beverages (excluding carbonated beverages) and syrups
• Canned Ready Meals

The foodstuffs to be checked for sterility are as follows:

• UHT milk (including fruity, flavored and the like)
• Canned baby and small child extra foods

In advanced laboratories, sterility control studies are performed for microbiological analyzes (UHT milk, canned food, infant and small child supplementary foods). These studies are based on standards published by national and international organizations. One of these standards is:

• TS 10524 Microbiological test methods - In canned food

This standard for commercial sterility in canned foods includes incubation test and microbiological controls such as leakage after incubation, bombage control, pH difference before and after incubation, microscopic control before and after incubation, aerobic and anaerobic sowing after incubation.