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Table 8 Comparison between pasteurization and sterilization [74, 75]

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




Temperature level

Mild heat treatment process. Temperature level 65–75 °C (exception: UHT)

Severe heat treatment process. 135–140 °C and up to 150 °C are applied

Status of heat-resisting microorganisms

Many heat-resisting microorganisms, viruses, and spores may remain alive

Bacteria species, spores, and thermophiles

Change in nutritional capacity and profile


Fats, protein, and sugar may decompose; calcium, minerals, and vitamins may escape


Refrigerated conditions

Ambient temperature

Product parameter (pH)

3.5 < pH < 4.6

pH > 4.6

Shelf life extension

For few days to weeks

For months