4. Thermal stabilization of food products
4.1 Pasteurization and sterilization
Pasteurization ensures the biological stability of a food product without necessarily destroying all the germs it contains. However, all pathogens must be eliminated. Pasteurization is carried out on acidic food liquids at temperatures below 100°C, with application times varying according to the temperature applied and the food liquid treated.
Sterilization takes place at a temperature of over 100°C, and must destroy all germs. Food preservation by heat was discovered by Appert in 1810, before Pasteur.
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Thermal stabilization of food products
Other stabilization techniques
Bibliography
Regulations
• Decree no. 78-166 of January 31, 1978 on the metrological control of certain prepackages, supplemented by the Orders of October 20, 1978 and February 25, 1980.
• Decree no. 5-771 of May 21 1955 on milk intended for human consumption.
• Decree no. 77-1026 of September 7 1977 defining sterilized milk and UHT sterilized milk.
• Directive 2007/45/EC...
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