Why pasteurization is important

Numerous laws are in place that require certain food products to be pasteurized or otherwise treated to remove bacteria and viruses. For example, the FDA requires that pasteurized eggs or egg products should be used instead of raw eggs in certain products when serving populations such as school children and nursing home patients.

Regulations that apply to your industry may vary by state. The following are the steps of pasteurization for foods and semi-solids. In most cases, the pasteurization process involves heat-treating products, usually with steam or immersion in hot water.

The product may be pasteurized inside or separate from its packaging, but the idea is the heat will kill off any unwanted pathogens. The heating process is very carefully controlled. It should be hot enough to get the job done, but not so hot that it alters the product in a detrimental way.

As such, very specific target temperatures are used in the process. Once a product reaches its target temperature, that temperature is held for a set time. Again, this is very carefully regulated to maintain the integrity of the product. Once the time period is over, the temperature is lowered back to the desired level for the market. Pasteurizers come in various configurations, including steam box pasteurizers and tunnel pasteurizers.

With a steam box pasteurizer , a case, pallet, or vat of the product is placed inside a chamber, which is raised to the desired temperature with steam. This method is great for large batches of product at once. A tunnel pasteurization system runs the product through a series of chambers in which its temperature is gradually brought up with hotter and hotter jets of water.

Tunnel pasteurization systems are perfect for fragile packaging and as part of continuous production lines. At Smart Machine Technologies, we design pasteurization systems that can handle solid and semi-solid products in a reliable, efficient manner.

Let us help you improve your pasteurization process. Learn More About Pasteurizers. Some enzymes are inactivated during pasteurization, but they are not important for human health. Any other nutrients reduced in pasteurized milk are frequently found in other foods. The importance of pasteurization Milk is as natural as it gets. The power of pasteurization Pasteurization is the process of heating milk to destroy potentially harmful pathogens. Illness from raw milk Recent trends in selling raw milk over the past few years have led to more than 80 outbreaks of food borne illnesses , including listeria, salmonella and E.

Most milk and milk products sold commercially in the United States contain pasteurized milk or cream, or the products have been produced in a manner that kills any dangerous bacteria that may be present. But, unpasteurized milk and products made from unpasteurized milk are sold and may be harmful to your health. To avoid getting sick from the dangerous bacteria found in raw milk, you should choose your milk and milk products carefully. Follow these guidelines:. The Dangers of Listeria and Pregnancy Pregnant women run a serious risk of becoming ill from the bacteria Listeria, which is often found in raw milk and can cause miscarriage, or illness, or death of the newborn baby.

Low Risk Choices Pasteurized milk or cream Hard cheeses such as cheddar, and extra hard grating cheeses such as Parmesan Soft cheeses, such as Brie, Camembert, blue-veined cheeses, and Mexican-style soft cheeses such as Queso Fresco, Panela, Asadero, and Queso Blanco made from pasteurized milk Processed cheeses Cream, cottage, and Ricotta cheese made from pasteurized milk Yogurt made from pasteurized milk Pudding made from pasteurized milk Ice cream or frozen yogurt made from pasteurized milk.

High Risk Choices Unpasteurized milk or cream Soft cheeses, such as Brie and Camembert, and Mexican-style soft cheeses such as Queso Fresco, Panela, Asadero, and Queso Blanco made from unpasteurized milk Yogurt made from unpasteurized milk Pudding made from unpasteurized milk Ice cream or frozen yogurt made from unpasteurized milk.

CLEAN Wash hands and surfaces often Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers, and handling pets. Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item. Consider using paper towels to clean up kitchen surfaces. If you use cloth towels, launder them often in the hot cycle. Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.

Scrub firm produce with a clean produce brush. With canned goods, remember to clean lids before opening. SEPARATE Separate raw meats from other foods Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and refrigerator. Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.