Pasteurization is described as the partial sterilization of foods with heat or radiation to destroy microorganisms without major chemical changes to the substance.


Ref: 123424/2006-10-14

Pasteurization denoting to a heat treatment of food given for a short duration at a temperature generally below boiling point. The process is designed to kill those microorganisms living in a food which will harm consumers. However, the said process does not kill all living organisms. The process of pasteurization is usually combined with refrigeration of final product.

Ref: 120886/2006-10-07

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