What is the target microorganism and log reduction standard for commercial sterilization?

The target microorganism for commercial sterilization is Clostridium botulinum, a bacterium that produces spores and is known for causing potentially fatal foodborne illness through its toxin. The log reduction standard of 12 logs indicates that the commercial sterilization process must effectively reduce the number of viable spores by a factor of 10^12, or one trillion, to ensure safety and shelf stability of canned and preserved foods.

This rigorous standard is important in food processing because even a small number of surviving spores from Clostridium botulinum could lead to serious health risks if conditions allow them to grow and produce toxins. By aiming for a 12-log reduction, food processors can have a high level of confidence that their products will be safe for consumers over extended periods of storage.

Other microorganisms, while also important in food safety, do not represent the same level of risk in terms of spore formation or toxicity as Clostridium botulinum, thus leading to lower log reduction standards in other contexts or for other bacteria.