Both pasteurization and sterilization are techniques of food preservation by applying heat. Its aim is the destruction of pathogens and their spores. The difference between the two techniques lies in the time and temperature of heating.

 

STERILIZATION
STERILIZATION is performed with different foods, such as meat, fish, vegetables, fruit… consists in placing food in a container and subjecting it to temperatures above 100ºC during a certain period of time.

PASTEURIZATION
PASTEURIZATION involves heating a food at 72ºC for approximately 15 or 20 seconds and cool quickly at 4ºC. This method is used in many products, especially in milk and its derivatives, flavored juices, beers, because the low temperatures allow the aromas do not volatilize. These foods are kept for a few days, because although the germs are destroyed, the physical and chemical changes are still occurring.

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