The purpose of this blog is to provide a straight forward overview of Pasteurization from its historical origins, its intended purposes, the pasteurization process itself and its effect on food quality, other novel methods of pasteurization, and ultimately the role all of which play in today’s modern food safety management systems. Pasteurization and sterilization are two of the main processes for thermal processing. In other instances, the application of temperatures can also be used to achieve physical or chemical changes to make food products reach a certain quality or standard. One of the most common ways food manufacturers preserve and ensure the safety of food is through utilizing temperatures to reduce or destroy microbial and/or enzyme activity.
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