Processing & Preservation
A heat process severe enough to destroy all microorganisms including spores, typically above 100 °C under pressure.
Ensures canned and UHT foods are completely free of microorganisms, unlike pasteurised products which still need refrigeration.
The condition in which no microorganisms capable of growing under normal storage conditions remain, though highly heat-resistant spores may survive.
A mild heat treatment that destroys vegetative pathogens and reduces spoilage organisms, without eliminating spores. Milk: LTLT 63 °C for 30 min, or HTST 72 °C for 15 s.
Heating to roughly 135–150 °C for 2–5 seconds followed by aseptic packaging, giving a shelf-stable product without refrigeration.
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