ABSTRACT
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Thermal pasteurization is a classical method of food preservation which extends the shelf life by inactivating vegetative cells of unwanted pathogenic and spoilage microorganisms with processing temperatures normally between 65°C and 95°C. This traditional physical process of food decontamination is still in common use today, being effi cient, environmentally friendly, healthy, and inexpensive when compared with other technologies. As opposed to sterilization, the temperatures used are lower, allowing greater retention of the original properties of the raw food. A further step towards better quality can be achieved if pasteurization is used in combination with nonthermal food preservation methods such as the use of refrigerated distribution and storage (1°C-8°C), vacuum or modifi ed atmosphere packaging, added preservatives, etc. This would allow the production of safe foods while minimizing the degradation of the “fresh” organoleptic and nutritive quality of the foods. Typical pasteurized foods include beverages such as milk, fruit juices, beer, low carbonated drinks, dairy products (e.g., cheese), meat and fi sh products (e.g., cured, cooked ham, hot-smoked fi sh), some sauces, pickles, and food ingredients. This chapter covers the pasteurization fundamentals, followed by a review focused on the heat resistance of relevant microbes in pasteurized foods, and fi nishes with a short section about the design of pasteurization processes for different types of foods.
