Pasteurization: What you need to know

• Inactivation of pathogenic germs to increase food shelf-life with complete preservation of nutrients via a core temperature of between 60 °C and 100 °C

• Systems should be validated once a year

1: Warm-up phase

The water temperature is brought to the previously defined pasteurization temperature of +95 °C, for example, in an autoclave pot.

2: Pasteurization

The pasteurization temperature is reached throughout the system and there is homogeneous temperature distribution. The process duration and pasteurization temperature vary depending on the product.

3: Cooling phase

The product is removed from the autoclave pot and brought to room temperature. Depending on the product and system type, clean-in-place cleaning (CIP) is necessary to prevent the formation of micro-organisms in the system.

• Checking and regular verification as to whether the pasteurization process is effective

• Determination of the correct hold times/pasteurization temperatures and the P-value

• Measurement of temperatures at the coldest point in the process

• Correct placement of the data logger is crucial for ensuring the reliable killing of germs in the product

• HACCP

• testo 191 HACCP data logger system consisting of HACCP data loggers, software and multifunction case

• Measuring range -50 to +140 °C

• Small battery for placement in small containers

• A wide range of accessories allows optimal positioning of loggers for the core temperature measurement

• Simple calculation of P-value and holding phase by the software