Sterilization is different from disinfection, sanitization, and pasteurization process in that sterilization eradicates, disables, or removes all forms of life and other biological agents. Pasteurization is a heating process that destroys harmful pathogenic bacteria by heating to a specific temperature for a set period of time. For example, pasteurized milk is a form of milk that is heated to a high temperature so that any harmful pathogenic micro-organisms which may be present in the raw milk are destroyed.
The pasteurized milk is then packaged into sterile containers under aseptic conditions such as Tetra packaged milk or glass-bottled milk. This process was invented by French scientist Louis Pasteur during the nineteenth century. The target of heat treated food is to produce food which is safe for human consumption and to improve its shelf life. UHT pasteurized milk can store for about 6 months.
Pasteurization is a popular method of heat treatments used to produce long-life milk and fruit juice. But pasteurized products should be stored under refrigerated conditions because this heat treatment in not sufficient to destroy the spores of pathogenic microorganisms. However, the heat treatment results in an alteration of organoleptic properties ex: taste and color and a slight decrease in the nutritional quality of the food.
The difference between pasteurization and sterilization can be identified under following major categories:. Sterilization : Sterilization is any process that eliminates all forms of life and other biological agents present in a surface, food, packaging material, a volume of fluid, medication, instruments or in a biological culture media. Pasteurization : Pasteurization is a process that kills pathogenic bacteria in liquid food.
Sterilization : Shelf-life is longer than pasteurized products or has extended shelf-life. Pasteurization : Pasteurized products have a shorter shelf life compared to sterilized product. Sterilized milk : Various processing steps are involved during milk sterilization are shown in figure 1. Pasteurized milk: Various processing steps are involved during milk pasteurization are shown in figure 2. Sterilization: Food sterilization was discovered by Nicolas Appert.
He discovered canning of foods which has helped to reduce foodborne illness. The company is located in an area famous for the quality of the truffles that grow there.
The company is in its second generation and for years has been awarded the title "Artisan Excellence", released by the Piedmont Region in recognition of its thirty years of experience in the world of gastronomic craftsmanship quality.
The company carries on the prestigious family tradition with enthusiasm and new ideas. The customer needed to find a small data logger to insert inside the truffle preserves during the pasteurization process. As we know, the valuable product is usually packaged in very small jars. It was crucial to know the height of the lowest and highest glass jars. The product had to be placed in a very small jar. Therefore we chose the S-Micro , the lowest volume data logger for high temperatures available on the market, equipped with a customizable length probe.
Moreover, thanks to the use of the fixing base equipped with pivots of different heights, the same logger can also be used to monitor jars of other sizes. The customer, not knowing this type of instrumentation, requested a demonstration on the field. A member of our team made an appointment and then went to the customer site for a demo.
During testing, the data logger proposed in combination with our accessories proved to be suitable for monitoring the pasteurization process. The customer was thrilled. The availability of such a small logger together with Tecnosoft's flexibility to customize its solutions according to customer needs, in this case with the tailor-made probe, proved to be the winning solution.
Do you have a similar need to solve? Ask us for information today. The mistery of food preservation Nowadays all kinds of food products populate our refrigerators and pantries at any time of the year. Why food degraded was an enigma until the 19th century when the secret was finally revealed. The French chemist Louis Pasteur, after years of research and experiments, made 3 very important discoveries: Microorganisms are the main cause of food degradation.
High temperatures kill microorganisms. Microorganisms always arise from other microorganisms. These principles found their practical implication: Foods exposed to a source of intense heat contain fewer microorganisms. With fewer microorganisms, food conservation lasts much longer, and the food is safer. Now, it depends on the product you want to make, cold storage can be an advantage and be more valued by your customers.
Think about it before choosing one or the other option. Very easy. The pH of the food determines the time and temperature to which we must submit the food to eliminate microbial and enzymatic activity, ensuring the stability of the product. A lower temperature and a longer time will kill the same number of microorganisms as a high temperature and a short time. The food pH indicates its degree of concentration of hydrogen ions, that is, the level of acidity.
The vast majority of foods are on a pH scale of 3 to 7 except egg whites, which are above 7. So you can understand it better, the more acidic a food is, the lower its pH value. We can sterilize all kinds of meat, fish, vegetables and fruits. In jams, syrups, pickles, creams, soups, sauces and stews among others.
The shelf life of sterilized products can be more than four months and, in addition, unlike pasteurized products, they do not require cold storage. In fact, the food will remain sterile until the package is opened or damaged. Once opened, it should be consumed shortly. The use of high temperatures in sterilization can affect the quality reducing the nutritional value of the food by destroying some vitamins and aromas.
It can also produce some organoleptic changes such as color changes and the appearance of overcooked flavors. Pasteurization, unlike sterilization, cannot eliminate all microorganisms and spores. The time and temperature of cold will vary according to the product, format or type of container. Above all, milk and its derivatives, flavored juices and beers, but also prepared dishes and sauces are pasteurized. The low temperatures allow the aromas not to volatilize too much and the flavor and nutritional properties remain unaltered.
Once opened, they should be eaten shortly, like sterilized food. Unlike sterilization, pasteurization does not remove spores. So the physical and chemical modifications continue to occur. If this were a wrestling match and sterilization and pasteurization would compete for the title of the best food preservation technique, the truth is that both would be tied. And, the two are equally optimal.
Everything depends on:. Each product has different characteristics that will determine the type of sterilization technique to be used and the combinations of temperature and time to try to preserve the maximum properties and minimize the nutritional changes of the packaged food.
One of these properties is the acidity level of the food pH. Foods with a higher pH need high temperatures, such as vegetables, meat or fish. Juices, for example, have an acidic pH, which conditions the growth of different types of pathogens, especially sporulated microorganisms, the most resistant to high temperatures.
This means that milder temperatures can be applied and therefore they can be pasteurized.
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