Definition of Sterilization and Pasteurization

KOMPAS.com – Sterilization and pasteurization are often used to prevent food spoilage caused by microorganisms.

Sterilization and pasteurization can destroy the microbes present in food.

Thus, sterilized and pasteurized food can be stored for a long time.

Even though they look the same, sterilization and pasteurization have differences in the process. The following is meaning of sterilization and pasteurization.

Definition of sterilization

Reported from Astell Scientific, sterilization is complete statistical destruction of all microorganisms, including the most resistant bacteria and spores.

Read also: What is Pasteurization?

While there are many chemicals, inorganic and organic, that can kill microorganisms, they may not be fully effective and may leave unwanted residues.

In addition to being used for food or drink, sterilization is also commonly used to clean sanitary ware.

Collect Centers for Disease Control and Prevention (CDC), sterilization destroys all microorganisms on the surface of objects to prevent the transmission of diseases associated with the use of these objects.

Definition of pasteurization

Reported from Encyclopedia Britannica, pasteurization is a heat treatment process that destroys pathogenic microorganisms in certain foods and beverages.

Pasteurization of milk, which is widely practiced in several countries, especially the United States (US), requires a temperature of around 63 degrees Celsius.

Read also: Know the Benefits of Milk, from Rich in Amino Acids to Prevent Osteoporosis

This process is maintained for 30 minutes or alternatively, heating to a higher temperature of 72 degrees Celsius, holding the process for 15 seconds.

Time and temperature are determined to destroy Mycobacterium tuberculosis and other disease-causing microorganisms that are more heat-resistant.

The process also destroys most of the microorganisms that cause spoilage thereby prolonging food storage time.

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