Retort sterilization is a method of commercial sterilization used primarily in the food industry to ensure the safety and shelf life of packaged foods. In this process, food is packed in cans, jars, or pouches and placed inside a sealed vessel called a retort, where it is subjected to high-pressure steam or water at temperatures typically between 116–130°C for a specific duration. This high heat destroys harmful microorganisms and spores, especially Clostridium botulinum, without significantly affecting the food’s taste, texture, or nutritional value. Retort sterilization can be performed in batch systems, where containers are processed together, or in continuous systems, where food packages move through the sterilizing environment. This method is widely used for canned vegetables, fruits, meats, and ready-to-eat meals, providing a long shelf life without refrigeration. Proper control of time, temperature, and pressure is crucial to ensure food safety while minimizing quality loss.