Process of Pasteurization

The need for food is a necessity for humans and can originate from plants and meats. We then wash it down with a liquid and our bodies get revived with nutrients and sustenance. How are some commercial foods cleaned to keep us healthy and prevent disease?

A fact of life is that all things decay in time and this process includes food. Deterioration begins immediately upon exposure to light, air or natural enzymes. Microbiological changes occur which will change the appearance, texture, smell and flavor of the food or liquid. We will naturally spit, cough and reject ingesting such a food item and say, "Ewww!".

One process frequently used with liquids and other perishable foods is the process of pasteurization. This is the use of heat sterilization to slow down the spoiling rate and population of microbes. A method discovered by Louis Pasteur who rescued the wine and beer industry plus patented this process.

Pasteurization requires exposing the food or liquid to a specific heat temperature for a specific length of time, below boiling temperature and prompt cooling. This would slow down the process of decay in foods and liquids but does not guarantee complete removal of known disease causing germs. A reason that foods are labeled with expiration dates.

Two types of standard pasteurization methods that are frequently used are as follows ;

– LTLT, long temperature, long time, usually about 30 minutes
– HTST, high temperature, short time aka as Flash heat, used with milk

Alternative methods that are also available are as follows;

– UHT, ultra high temperature, uses 138 degrees C for 2 seconds, products can last up to 90 days
– HHST, higher heat, shorter time

Pasteurization is used to preserve as much of the original nutrients, odor, flavor, reduce germs and rate of decay. This process has been found to reduce a near 99.999% of microbes. Historic studies had found that unpasteurized milk caused tuberculosis, Myobacterium tuberculosis and Q fever, Coxiella burnetii .

Other dairy products go through different rates of pasteurization but will depend upon their fat content. Standards will vary in different nations and are regulated by their respective national food agencies. Most unpasteurized foods will not be accepted for public consumption though raw foods are advocated as healthier.

The benefits of pasteurized foods and liquids has helped increase shelf life and helps prevent outbreaks of disease epidemics. Currently, concern has been raised and research is being conducted into germs that are heat resistant and the development of sensitive diagnostic tools to identify remaining pathogens in pasteurized milk and foods. For now, I am happy that foods bought from the store are fit for consumption. Read related –> here and there.

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