Doc. 06 The microbiologically safe continuous flow thermal sterilization of liquid foods - english version | EN-English

EHEDG 2017 (replaces the 1993 edition)
Seiten / pages: 22



Thermal sterilization is aimed at eliminating the risk of food poisoning and, when used in conjunction with aseptic filling, at achieving extended product storage life under ambient conditions. Whereas pasteurisation destroys vegetative micro-organisms, sterilization destroys both vegetative micro-organisms and relevant bacterial spores. This document presents guidelines on the microbiologically safe continuous sterilization of liquid products. The technique of Ohmic heating was not considered in this paper but may be included in an update being prepared. See Doc. 1 for guidelines on continuous pasteurization of liquid foods.