Consumer demands for higher product quality and higher product safety drive the development of non-invasive sterility tests that allow the assessment of product safety, yet leave both the product and its package intact, and at full market value. In addition to being non-invasive, the ideal method should be: rapid (permitting extensive testing), non-specific (reacting to all types of microbial growth) and sensitive (minimizing the necessary incubation time). This review presents some new methods for non-invasive sterility control in aseptically packaged foods, which are still undergoing development, but seem promising in that they fulfill some of the above criteria.
Gestrelius, H., Mattila-Sandholm, T., & Ahvenainen, R. (1994). Methods for non-invasive sterility control in aseptically packaged foods. Trends in Food Science and Technology, 5(12), 379-383. https://doi.org/10.1016/0924-2244(94)90165-1