What Is the HotFill Process ?A beverage processing method that achieves microbiological stability by heat sterilizing a high acid product and filling while hot to sterilize the container, headspace, and closureGeneral Biological Microbiological Requirements for packaged products (long term shelf life outside of the “cold chain”): Free from live microorganism (CFU) to secure shelf live and avoid quality deterioration due to microbiological activities within the closed package Free from harmful ( toxic, pathogen ) metabolism and byproducts Free from active bio catalysts (enzymes) avoiding changes deterioration by autolysis Avoid visual {color, consistency}, chemical {composition }, physical { density, gas generation, viscosity } and organoleptic {smell, taste, sensory} deterioration by either live activities or decomposition effects of killed microorganism {autolysis}