HNSC 1200 Chapter Notes - Chapter 2: Flash Pasteurization, Pasteurization, Endospore

• School: University of Manitoba
• Department: Human Nutritional Sciences
• Course: HNSC 1200
• Professor: Snehil Dua

Document Summary

Some heat- resistance bacterial spore may remain, however are unlikely to multiply. commercially-sterile foods have a shelf-life of 2 years or more. pasteurization: heating foods to a specific high temperature (approx. 80-90 degrees) for a short time kills most pathogenic microorganisms, and to extend the shelf life of the food. The amount of time required depends on the temperature used. See table 16. 2: pasteurization temperature vs time required differs from sterilization b/c lower temperature is used pasteurized food is not sterile, so it must be refrigerated or preserved by other means. Milk is low in vitamin c, while the amount remaining in pasteurized orange juice will provide the recommended daily intake. Flash pasteurization uses higher temperatures, for a short period of time (3-15 seconds) to destroy pathogenic microorganisms. Also called high-temperature, short time (htst) pasteurization or ultra-high temperature (uht) pasteurization. The product is quickly cooled after the heat treatment and then packaged.