The shelf stable retort food products must be safe, and be in no way hazardous to the health of the consumer. They should be nutritious, while tasting good, and the last but not least is, be reasonably priced. The sterilization must be designed to fit these demands. First priority of course, is the product safety, but the retention of high quality is almost equally important. It is very important to understand the technology behind retort processing, in order to establish the processing properly