{"id":9789,"date":"2022-10-27T11:31:00","date_gmt":"2022-10-27T09:31:00","guid":{"rendered":"https:\/\/www.steritech.eu.com\/2022\/10\/27\/pasteurization-and-sterilization-what-are-the-differences\/"},"modified":"2025-11-04T11:45:49","modified_gmt":"2025-11-04T10:45:49","slug":"pasteurization-and-sterilization-what-are-the-differences","status":"publish","type":"post","link":"https:\/\/www.steritech.eu.com\/en\/pasteurization-and-sterilization-what-are-the-differences\/","title":{"rendered":"Pasteurization and sterilization &#8211; what are the differences?"},"content":{"rendered":"\n<p>Over the centuries, mankind has progressively secured the preservation of its food. We have invented techniques to eliminate all bacteria and micro-organisms harmful to our health. Pasteurization and sterilization are just two examples. Find out more about the <strong>differences between pasteurization and sterilization<\/strong> here.   <\/p>\n\n<h2 class=\"wp-block-heading has-steritech-bleu-fonce-color has-text-color has-link-color wp-elements-83c37ce51343660452c2e419e9860324\">The technical process of pasteurization<\/h2>\n\n<p>Invented in the 19th century by the <strong>French scientist Louis Pasteur<\/strong>, pasteurization is a process of increasing temperature over a given period of time. <a href=\"https:\/\/www.pasteur.fr\/fr\/institut-pasteur\/notre-histoire\" target=\"_blank\" rel=\"noreferrer noopener\">Pasteurization was patented<\/a> in 1865. <\/p>\n\n<h3 class=\"wp-block-heading\">The 2 types of pasteurization according to storage temperature<\/h3>\n\n<p><strong>Steritech <a href=\"https:\/\/www.steritech.eu.com\/en\/industrial-autoclaves\/\">autoclaves <\/a><\/strong> can be used for two types of pasteurization.<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Pasteurization of products with an acid pH below 4.5. They can then be stored at room temperature. <\/li>\n\n\n\n<li>Pasteurization of products with a pH above 4.5. They should then be kept in a cool place. <\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">The objectives of pasteurized food processing<\/h3>\n\n<p>The pasteurization heat treatment <strong>destroys pathogenic bacteria<\/strong> present in a <a href=\"https:\/\/www.steritech.eu.com\/en\/your-products-and-packaging\/\">product<\/a>. However, pasteurization destroys neither certain spores nor the most resistant strains of micro-organisms.<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Products with a pH below 4.5: some pathogenic micro-organisms are destroyed. The product&#8217;s acidity &#8220;completes&#8221; the preservation process. No micro-organisms can develop.  <\/li>\n\n\n\n<li>Products with a pH above 4.5: some pathogenic micro-organisms (in all their forms) are destroyed. Refrigeration completes the preservation process. <\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">Shelf life for pasteurized products<\/h3>\n\n<p>The shelf life of pasteurized foods depends on the<strong>acidity of the product<\/strong>.<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Products with a pH below 4.5: more than 12 months with DDM (minimum durability date). The words &#8220;best before&#8221; must appear on the packaging. <\/li>\n\n\n\n<li>Products with a pH above 4.5: these are perishable foods. A few months with a best-before date. The words &#8220;best before&#8221; must appear on the packaging.  <\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading has-steritech-bleu-fonce-color has-text-color has-link-color wp-elements-044eccb1e0257448f2c9b07ed8016897\">The technical process of sterilization<\/h2>\n\n<p>Sterilization is a temperature-based food preservation process. Depending on sterilization protocols and equipment, the <strong>heating temperature<\/strong> can reach at least 121\u00b0C under a pressure of 100 kPa, for a period of time that depends on the product. <\/p>\n\n<h3 class=\"wp-block-heading\">The 2 sterilization processes for food products<\/h3>\n\n<p>There are different types of <strong>low-temperature sterilization<\/strong> (chemical, UV or ionizing radiation, or filtration) specifically adapted to medical equipment. Only high-temperature heat treatments such as autoclaving can be used to sterilize food products. These include  <\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>dry heat sterilization<\/strong>;<\/li>\n\n\n\n<li><strong>moist heat sterilization<\/strong>.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">Objectives of the sterilization treatment process<\/h3>\n\n<p>The aim of the sterilization process is to remove all microbes from a food preparation. Biological agents such as <strong>spores and pathogenic organisms<\/strong> are eliminated by raising the temperature for a given period of time. <\/p>\n\n<h2 class=\"wp-block-heading has-steritech-bleu-fonce-color has-text-color has-link-color wp-elements-846b9c2df28491f89edb6ef2c7c18849\">The differences between pasteurization and sterilization processes<\/h2>\n\n<p>The first difference between sterilization and pasteurization concerns its inventors. It was <strong>Nicolas Appert<\/strong>, at the end of the 17th century, who discovered that preserving food by sterilization (or appertization) resulted in fewer food-borne illnesses. Pasteurization, on the other hand, was discovered by <strong>French physician Louis Pasteur<\/strong> in the following century.  <\/p>\n\n<h3 class=\"wp-block-heading\">Temperature differences<\/h3>\n\n<p>In the sterilization process, the temperature exceeds 100\u00b0C. All pathogenic organisms are destroyed, including spores. Canned goods can then be <strong>stored at room temperature<\/strong>.  <\/p>\n\n<p>On <em>the other hand,<\/em> pasteurization temperatures remain <strong>below 100\u00b0C<\/strong>. As not all microbes are destroyed, pasteurized food must be kept cold for non-acidic products. A best-before date must also be respected.  <\/p>\n\n<p>The <strong>organoleptic and nutritional properties<\/strong> of foods are slightly modified by both processes.<\/p>\n\n<h3 class=\"wp-block-heading\">Food shelf life in each process<\/h3>\n\n<p>The shelf life of a pasteurized product is shorter than that of a sterilized product. This is because pasteurization does not destroy all pathogenic organisms, resulting in a <strong>shorter shelf-life<\/strong>. <\/p>\n\n<h3 class=\"wp-block-heading\">Products concerned by each process<\/h3>\n\n<p><strong>Pasteurization<\/strong> can be applied to all types of foodstuffs: milk and all its by-products (cream, butter, etc.), fruit juices or beverages (wine, cider or beer), jams or even meat. All can be pasteurized, but some, such as ready-made meals, must be kept refrigerated. <\/p>\n\n<p>Sterilization also covers a <strong>wider range of products<\/strong>. These include whole fruits and vegetables, pulses and ready meals. <\/p>\n\n<p>Steritech does <strong>not<\/strong> manufacture <strong>continuous pasteurizers<\/strong> for fruit juices or milk. In most cases, liquids (juice or milk) can be pasteurized before bottling. Tunnel pasteurizers are another solution, generally less expensive and less technical than autoclaves, but sufficient for pasteurization without the need for back pressure. Our machines are capable of pasteurizing these products, the liquid and the packaging at the same time, the whole being hermetically sealed.   <\/p>\n\n<h3 class=\"wp-block-heading\">Different treatment times and temperatures for different processes<\/h3>\n\n<p>For both dry and moist heat sterilization, the duration and temperatures to be reached vary according to the product concerned. <g id=\"gid_0\">Pasteurization temperatures<\/g> also depend on the product. Afterwards, rapid cooling is required.  <\/p>\n\n<h3 class=\"wp-block-heading\">The type of packaging (container and lid) best suited to the product<\/h3>\n\n<p>Both the sterilization and pasteurization processes are particularly well suited to different types of preserves. In the first instance, they are used with preserves in <strong>glass<\/strong> jars or <strong>jars with<\/strong> <em>twist-off<\/em> <strong>lids<\/strong>. The glass bottle can also be used to sterilize vegetable soups, for example. These preserves can then be consumed whatever the season.   <\/p>\n\n<p>Other types of<strong>flexible packaging<\/strong>, such as <em>Doypacks<\/em> or plastic trays, can also be used for sterilization or pasteurization. They require appropriate management of <strong>back pressure<\/strong> in the autoclave to avoid deformation. <\/p>\n\n<h2 class=\"wp-block-heading has-steritech-bleu-fonce-color has-text-color has-link-color wp-elements-58852876c266632bceae713a167df1ae\">Why use pasteurization or sterilization?<\/h2>\n\n<p>Many &#8220;technical&#8221; reasons have been given for <strong>comparing the two processes<\/strong> of sterilization and pasteurization. Let&#8217;s change the focus for a moment and look at other criteria for comparison. <\/p>\n\n<h3 class=\"wp-block-heading\">A gain in food sovereignty<\/h3>\n\n<p>Alongside the concept of <strong>food security<\/strong>, to which Steritech is very attached, the idea of food sovereignty is favorable to the notion of preserving. The variability of harvests due to climatic phenomena (droughts, heatwaves, lack of water or early frosts) has become the norm. Thanks to sterilization, preserves can be <strong>stored for<\/strong> several years at room temperature.  <\/p>\n\n<h3 class=\"wp-block-heading\">Eco-friendly cooking and preserving<\/h3>\n\n<p>Since cooking can be carried out at the same time as heat treatment, Steritech autoclaves are &#8220;2-in-1&#8221; solutions. What&#8217;s more, this type of preservation requires <strong>no energy consumption<\/strong> at room temperature. Steritech has always been committed to sustainable development. The relevance of the pasteurization and sterilization solutions we offer helps to<strong>save energy<\/strong>.   <\/p>\n\n<h3 class=\"wp-block-heading\">Working against food waste<\/h3>\n\n<p>Steritech is strongly committed to human values. The company supports young people, education and various <strong>humanitarian causes<\/strong>. On the environmental front, it helps associations that defend nature. Food waste falls into this niche. Thanks to <a href=\"https:\/\/www.steritech.eu.com\/en\/goutstave-small-electric-autoclave\/\">Go\u00fbt&#8217;stave<\/a>, its small autoclave with all the features of a large one, the company is helping to<a href=\"https:\/\/www.ecologie.gouv.fr\/gaspillage-alimentaire-0\" target=\"_blank\" rel=\"noreferrer noopener\"> combat food waste<\/a>.    <\/p>\n\n<p>The<strong>advantage of pasteurization<\/strong> over sterilization is that the product is processed at a lower temperature. Certain organoleptic qualities (taste, color, texture) are therefore preserved. <\/p>\n\n<p>For acidic products, this can also mean <strong>energy savings and cost savings<\/strong>. The need to process products at too high a temperature is avoided. However, for non-acidic products, rapid cooling and a temperature of 4\u00b0C are necessary for product preservation, requiring more energy for storage and transport.  <\/p>\n\n<p>Choose a <a href=\"https:\/\/www.steritech.eu.com\/en\/\">company with expertise in sterilization and pasteurization<\/a>.<\/p>\n\n<p>Don&#8217;t hesitate to contact us if you need autoclave-type equipment. We can also audit your installation. <\/p>\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-a89b3969 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.steritech.eu.com\/en\/contact-us\/\">Contact us !<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Over the centuries, mankind has progressively secured the preservation of its food. We have invented techniques to eliminate all bacteria and micro-organisms harmful to our health. Pasteurization and sterilization are just two examples. Find out more about the differences between pasteurization and sterilization here. The technical process of pasteurization Invented in the 19th century by [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2895,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,91],"post_folder":[],"class_list":["post-9789","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-expertise","category-technical-advice-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pasteurization and sterilization - what are the differences? - Steritech<\/title>\n<meta name=\"description\" content=\"Discover the differences between pasteurization and sterilization, among the various processes for preserving your food products.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.steritech.eu.com\/en\/pasteurization-and-sterilization-what-are-the-differences\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pasteurization and sterilization - what are the differences? 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