Processes of pasteurisation and sterilisation in foodstuffs
Mateusz Pawlak
2026-05-19
2 min. read
Processes of pasteurisation and sterilisation in foodstuffs
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On the packaging of a food product placed in a pouch, airtight bottle, or polyethylene-lined carton, information is provided about the method used to extend the product's shelf life. In addition to chemical substances, vacuum methods, or the use of natural fermenting acids such as lactic acid, manufacturers most commonly employ pasteurisation or sterilisation to prevent the growth of undesirable microorganisms in food.
Pasteurization and heating
The process of heating a food product in a packaging, e.g. foil or can, to a temperature of about 70 °C, for several to several minutes. Pasteurization inhibits the growth of vegetable microbes and enzymes and, importantly, does not affect the taste and smell of the product. It effectively prolongs the shelf life of the food, but when heated to a high temperature, it destroys vitamins mainly from group B and organic calcium salt, which turns into an unusable form.
Sterilization is cleared
If pasteurization is a long-term heating of a product at a lower temperature, sterilization is heating the product to a temperature above 100 degrees C for a few seconds. With this intervention, the product is stripped of all microbial microflora, both vegetable and dairy. The shelf life is considerably longer, but this is a dubious advantage, given the smaller size and mineral salt. One of the more popular methods is the UHT method of preserving the product for a long time.