ABSTRACT
Heat sterilization ensures food safety and preservability through bacterial destruction, but it also involves the application of intense treatments that cause additional food quality losses. In many cases, bacterial destruction is not necessary for food preservation, and bacterial growth can be inhibited by controlling environmental factors that affect viability. In this case, microbes will not be destroyed, but they will not be able to grow, and the preservation techniques used, much less intense, will affect food quality much less.
