What is food sterilization?


Question by: Cosetta Testa | Last updated: December 2, 2021

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With the sterilization of food we mean a thermal process used above all by the food industry to give products in airtight packages shelf life, stability and safety from a microbiological point of view.

What does food sterilization mean?

Food sterilization is a thermal process used above all by the food industry, with an infinite series of time / temperature combinations depending on the individual specific problems to be solved, to give products in airtight packages shelf life, stability and safety from the point of … .

What is sterilization needed?

Sterilization determines the (almost) total destruction of any microbial form, that is the killing of all pathogenic microorganisms both in the vegetative form and in the form of spores.

What kills pasteurization?

Pasteurization is a heat treatment designed to increase the storage time of some foods. By exploiting the bactericidal action of heat, it can deactivate enzymes and destroy most of the microorganisms present in the food, even if some forms still manage to survive.

What are the sterilized products?

In the household, sterilization is mainly used for jams, fruit and tomato preserves. The products are hermetically sealed in glass jars which are subjected to high temperatures in pots filled with water.

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What are Certified products?

By “certified” products we mean those perishable foodstuffs of vegetable or animal origin, the conservation of which is ensured by the combined use of packaging in a gas-tight and micro-organism-tight container and subsequent heat treatment.

What are the main food processing techniques with high temperatures?

b) high temperatures – pasteurization: from + 65 ° C to + 85 ° C; – boiling: + 100 ° C; – sterilization: + 121 ° C. d) dehydration: – drying; – freeze-drying; – salting or salting.

How to pasteurize a food product?

In rapid pasteurization (HTST – High Temperature Short Time) the food is subjected to a temperature between 75 and 85 degrees for only 15 or 20 seconds. The liquid is passed between two heated metal plates, obtaining a homogeneous temperature rise in a very short time.

What are the pasteurization methods?

Pasteurization is defined as: Low → 60-65 ° C for 30 minutes (Used in the treatment of delicate foods such as wine and beer) High → 75-85 ° C for 2-3 minutes. Quick or HTST (High Temperature Short Time) → 75-85 ° C for 15-20 seconds.

What are the effects of oxygen on food storage?

The oxygen present in the air causes oxidation phenomena that result in the browning of foods, causes rancidity of fats with consequent formation of unpleasant odors and flavors, determines the inactivation of some vitamins and, reacting with some food components , in combined action …

What is the meaning of sterilization?

sterilization Elimination of all living microorganisms, pathogenic and non-pathogenic, and of their spores, carried out by different means according to the case.

What is destroyed with sterilization?

Definition: sterilization is a process capable of destroying all vegetative forms (pathogenic and non-pathogenic bacteria) including spores. Disinfestation: treatment aimed at eliminating vectors (flies, mosquitoes, mice, ticks, etc.) of pathogenic microorganisms.

What is the difference between pasteurization and sterilization?

Its main difference lies in the fact that sterilization tries to eliminate all microorganisms and spores, while in pasteurization the most resistant forms and some spores remain.

How does sterilization take place and with which foods is it used?

The new sterilization systems provide for the exposure of the food to a very high temperature (140 degrees) for a few seconds, followed by cooling and aseptic packaging in sterile containers, generally in flexible multilayer cartons (this is the case of UHT milk) .

How many degrees for sterilization?

The sterilization temperature (T) normally used is 134 ° C at a P of 2.1 bar. The time, as a minimum exposure of the devices, is from 5 to 7 min. Or 121 ° C at a P of 1.1 bar. The time for this cycle (also called rubber cycle) is from 15 to 20 min.

How does autoclave sterilization take place?

The autoclave is a device used to sterilize equipment and products by subjecting them to high pressure of saturated steam at 121 ° C for about 15-20 minutes depending on the size of the load and the contents.

How to understand if a product is pasteurized?

It is distinguished in fact in:

  1. low pasteurization: 60-65 ° C for 30 minutes, used for wine and beer, milk for cheese production;

  2. high pasteurization: 75-85 ° C for 2 or 3 minutes, a method used once for milk and now little used because it has been replaced by HTST;

What are the methods of preserving food?

Main methods of food preservation

  • refrigeration;
  • freezing;
  • drying;
  • vacuum packed;
  • in oil;
  • pickle;
  • in salt.

At what temperature does pasteurization take place?

Pasteurization consists of exposing raw milk to a high temperature for a short period of time (generally + 71.7 ° C for 15 seconds). The regulations in force distinguish at least 5 types of pasteurized milk: high quality pasteurized fresh milk pasteurized fresh milk.

How to cold pasteurize?

HPP-High Pressure Pasteurization is the cold pasteurization technique for food that uses purified water at very high pressure (6,000 bar) to keep packaged foods fresh longer without the presence of pathogens. At very high pressures, bacteria such as Listeria, E.

How to pasteurize the fish?

The fish pasteurization tables provide for a minimum temperature of 55 ° C and at least a couple of hours of cooking. If we consider that the recipes instead start at 42 ° C and 15/20 minutes of cooking, you understand that the attention in the procedure must be the same as that reserved for raw fish.

How to pasteurize the water?

Heating the water to 65º C (149º F) kills all germs, viruses and parasites. This process is called pasteurization and its use for milk is well known, although milk requires slightly different temperatures and times.

What are the high temperature storage methods?

Other storage methods apply heat which, unlike cold, can kill microorganisms and inactivate enzymes, they are pasteurization and sterilization. … the temperatures used, below the boiling point, only kill some microorganisms but have no effect on the spores.

What is the effect of cold on bacteria?

Cold does not destroy viruses and bacteria, indeed, many of them survive the cold better than at room temperature. Precisely for this reason in research laboratories they are stored at temperatures ranging from 20 to 200 degrees below zero.

Which material is not suitable for food storage?

In general, it is good to avoid transparent films containing DEHA, which becomes toxic if in contact with a greasy or hot food, as well as thermoplastic containers. Steel and aluminum are fine, except for salt-rich or highly acidic foods (such as lemon and vinegar) which can corrode metals.


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