Methods for non-invasive sterility control in aseptically packaged foods

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.