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Table 6 Pasteurization of different foods [44]

From: A review on mechanisms and commercial aspects of food preservation and processing

Food type Main purpose Sub-purpose Typical temperature–time combination used
Fruit juice (pH < 4.5) Inactivation of enzymes (pectinesterase, polygalacturonase) Destruction of spoilage-causing microorganisms (Salmonella enterica, Cryptosporidium parvum) 65 °C for 30 min, 77 °C for 1 min, or 88 °C for 15 s
Beer (pH < 4.5) Destruction of spoilage-causing microorganisms (wild yeasts, Lactobacillus species) Destruction of spoilage-causing microorganisms 65 to 68 °C for 20 min (in bottle) or 72–74 °C for 1–4 min at 900–1000 kPa
Milk (pH > 4.5) Destruction of pathogens (Brucellaabortis, Mycobacterium tuberculosis) Destruction of spoilage-causing microorganisms (Streptococcus laptis, Streptococcus cremoris) and enzymes 63 °C for 30 min or 71.5 °C for 15 s
Liquid egg Destruction of pathogens (Salmonella seftenburg) Destruction of spoilage-causing microorganisms 64.4 °C for 2.5 min or 60 °C for 3.5 min
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