Skip to main content

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