Question

Pasteurization is used in food industry to kill foodborne pathogens. Pasteurization does not sterilize. What are the effective parameters for pasteurization?

A) 100°C for 10 minutes
B) 72°C for 15 seconds
C) 80°C for 20 minutes
D) 65°C for 5 minutes

Answer 1

Pasteurization is a heat-based method used in the food industry to kill foodborne pathogens. The process aims to reduce pathogens and spoilage-causing microbes while maintaining food quality. Effective pasteurization parameters can vary depending on the specific food product.

Step-by-step explanation:

Pasteurization is a heat-based method used in the food industry to kill foodborne pathogens. The goal of pasteurization is to reduce the number of pathogens and spoilage-causing microbes in food, while still maintaining food quality. It does not sterilize the food, meaning it does not completely eliminate all microorganisms. The effective parameters for pasteurization can vary depending on the specific food product, but some common examples include:

1. 100°C for 10 minutes
2. 72°C for 15 seconds
3. 80°C for 20 minutes
4. 65°C for 5 minutes

These parameters have been determined based on the heat sensitivity of different pathogens and the desired food quality.