Difference Between Pasteurization And Sterilization Pdf
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Depending on the desired storage method, at ambiant or refrigerated temperature, the level of treatment of the product should be set, allowing the manufacturer to opt for sterilisation or pasteurisation.
- Difference Between Sterilization and Pasteurization (With Table)
- Difference Between Pasteurization and Sterilization
Sterilization of milk is aimed at killing all microorganisms present, including bacterial spores, so that the packaged product can be stored for a long period at ambient temperature, without spoilage by microorganisms. Since molds and yeasts are readily killed, we are only concerned about bacteria.
Difference Between Sterilization and Pasteurization (With Table)
Sterilization refers to any process that removes, kills, or deactivates all forms of life in particular referring to microorganisms such as fungi , bacteria , spores , unicellular eukaryotic organisms such as Plasmodium , etc. Sterilization is distinct from disinfection , sanitization, and pasteurization , in that those methods reduce rather than eliminate all forms of life and biological agents present. After sterilization, an object is referred to as being sterile or aseptic. One of the first steps toward modernized sterilization was made by Nicolas Appert who discovered that thorough application of heat over a suitable period slowed the decay of foods and various liquids, preserving them for safe consumption for a longer time than was typical. Canning of foods is an extension of the same principle and has helped to reduce food borne illness "food poisoning". Other methods of sterilizing foods include food irradiation   and high pressure pascalization. Heat treatment ceases bacterial and enzyme activity which then leads to decreasing the chances of low quality foods while maintaining the life of non-perishable foods.
Action of successive heat treatments in bovine milk fatty acids. Edvaldo N. Costa; Ellen C. Lacerda; Suian M. Santos; Carilan M. Silva; Julliana I. Raw milk samples were submitted to pasteurization and then were submitted to sterilization ultra-high temperature, UHT.
For thousands of years, humans have used various physical methods of microbial control for food preservation. Common control methods include the application of high temperatures, radiation, filtration, and desiccation drying , among others. Many of these methods nonspecifically kill cells by disrupting membranes, changing membrane permeability, or damaging proteins and nucleic acids by denaturation, degradation, or chemical modification. Various physical methods used for microbial control are described in this section. Heating is one of the most common—and oldest—forms of microbial control.
Foods consist of different major nutrients such as carbohydrate, protein, fat, minerals and vitamins. As a result of rich nutrient content in fresh foods, they are highly susceptible to microbial spoilage. Thus, food is often pasteurized or sterilized in order to destroy their pathogenic microbial load. Pasteurized and sterilized food can be stored for a longer period of time under refrigerated conditions or normal atmospheric conditions, respectively. Sterilization is a temperature based preservation technique referring to any process that removes or destroys all forms of life and other biological agents mainly in food items. In contrast, pasteurization is a temperature based preservation technique referring to any process that removes or destroys all forms of pathogenic microorganisms mainly in food items. Although this is the main difference between Pasteurization and Sterilization, the nutritional and organoleptic properties of these products may also differ between them.
Pasteurization vs Sterilization. Food preservation is a well-known process of treating and handling food. This is mainly done to preserve the quality and the nutritional value of food, thereby extending the shelf life of foods. It usually involves suppressing microbial growths or killing microbes and their spores or preventing microbial growth. Pasteurization and sterilization, largely, make use of food preservation techniques. Both techniques use heat as the main energy source to change the conditions in food, and hence, they are called thermal processing techniques. Pasteurization is a heat treatment food preservation method that kills a part of the microorganisms present in the food.
A Microorganism or commonly known as a microbe is an organism that is only visible through the microscope. Such microorganisms may be either unicellular, multicellular, or cell clusters. There are infinite microorganisms in existence. They can be broadly divided into seven categories: fungi , algae , bacteria, protozoa, archaea , viruses, and animal parasites. Some are useful and beneficial for everyday life as they produce oxygen thereby maintaining human health, provide nutrients for plants as they help in decomposing organic material whereas some microorganisms may cause harm as they spread diseases.
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Difference Between Pasteurization and Sterilization
Some of the microorganisms are useful and even necessary for everyday life. However, there are a huge number of microorganisms that can cause disease or damage to useful resources. Different methods are used in order to kill harmful microorganisms.
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