ABSTRACT
Pasteurization is one of the most important steps in preservation and is essential for food safety. It greatly improves a product’s “keeping” quality by effectively destroying virtually all disease-producing and most other bacteria (source: https://www.fao.org" xmlns:xlink="https://www.w3.org/1999/xlink">www.fao.org). Pasteurization is a process of heat treatment to inactivate enzymes and to kill relatively heat-sensitive microorganisms that cause spoilage, with minimal changes in food properties, for example, sensory and nutritional characteristics. It is also defined as a “mild heat treatment” for avoiding microbial and enzymatic spoilage. It is used to extend the shelf life of food at low temperatures, usually 4°C, for several days (e.g. milk) or for several months (e.g. bottled fruit juice). The heating of liquid foods to 100°C is employed to destroy heat-labile spoilage organisms such as non-spore forming bacteria, yeast, and molds.
