![](/assets/images/picto-drapeau-france-3a76576a5d60a512053b4612ab58dae5.png)
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.
Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!
![](/assets/images/logo-eti-286623ed91fa802ce039246e516e5852.png)
The Ultimate Scientific and Technical Reference
This article is included in
Packaging
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Thermal stabilization of food products
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...
Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!
![](/assets/images/logo-eti-286623ed91fa802ce039246e516e5852.png)
The Ultimate Scientific and Technical Reference