Some examples of sterilized products are: canned fish, babyfood in jars, canned or jarred vegetables, sauces in pouches, bottled milks, pet food in pouches, in trays, babyfood in pouches. Pasteurization, for its part, is a treatment designed to improve the food microbiological quality. It reduces the microbial load and thus increases the shelf life of the product. This type of treatment preserves the food because it does not modify or only slightly the organoleptic characteristics of the product.
High Pressure Pasteurization. Inbound Marketing by Leap Clixx. Call Us Today! BEE International Blog. Pasteurization vs. Sterilization Sterilization, on the other hand, refers to the process by which all microorganisms are killed or removed from an object or substance.
Want to Learn More? The choice of the pasteurization method generally depends on the type of the pasteurized product, its volume, purpose, the target microorganisms, the available equipment, etc. Vat pasteurization is mainly used in the food industry and aims at killing the pathogenic microorganisms and increasing the shelf-life of the products.
It kills the pathogenic microorganisms but preserves most of the physicochemical properties of the food products. It is used in the production of milk, beer, etc. Pasteurization at higher temperatures aims at killing the vegetative pathogenic and spoilage bacteria, denaturing serum proteins, and avoiding syneresis. It is used in the production of cheese, yogurt etc.
By repeated pasteurization tyndallization it is possible to obtain a completely sterile product. This process is used for the treatment of culture mediums, medicines, etc. The first heating aims to kill the vegetative forms.
After the cooling, until the heating on the next day, the surviving spores grow, which allows the heat to destroy their vegetative forms.
Pasteurization: Pasteurization is a process that kills the pathogenic bacteria by heating to a certain temperature for a set period of time. Sterilization: The process kills pathogenic and saprophytic microorganisms, vegetative and spore forms, viruses. Pasteurization: Pasteurization only destroys the vegetative forms of the bacteria.
Sterilization: Sterilization can be physical sterilization with heat, cold sterilization or chemical gas sterilization using chemical agents, cold chemical sterilization. Sterilization: Shelf-life of the sterilized products is longer than the one of the pasteurized ones. Pasteurization: Shelf-life of the pasteurized products is shorter than the one of the sterilized ones.
Sterilization: Sterilization is applied in the medical surgery, microbiology, dentistry, packaging industry, food industry, etc. Pasteurization: Pasteurization is applied for the treatment of culture mediums, medicines, etc. Difference Between Sterilization and Pasteurization. Difference Between Similar Terms and Objects. MLA 8 Bozhilova, Dr.
It is very short and understandable so nice i pass my exam because of my definition am so grateful because it was quite unique. If yes, what kind of pasteurization should be used for it? Vat or that? Name required. Email required. Please note: comment moderation is enabled and may delay your comment.
There is no need to resubmit your comment. Notify me of followup comments via e-mail. Written by : Dr. Carroll, J. Butel, S. Morse, T.
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