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3 Cards in this Set
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- Back
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Describe pasteurization |
Pasteurization prevents spoilage, adequate temperature of 72° C for 15 seconds, must be sufficient without altering the taste of foods. Pasteurize for these pathogens: - campylobacter - listeria - salmonella - mycobacteria |
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Name of type of pasteurization |
UHT treatment (ultra high temperature) Milk can be sterilized using UHT for long term storage. |
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Which microbes can survive pasteurization? |
Thermoduric. Example: Bacillus species |
