Flash pasteurization: Difference between revisions

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{{Short description|Pasteurization process for liquids}}

{{Use dmy dates|date=AugustOctober 20132015}}

'''Flash pasteurization''', also called "'''high-temperature short-time'''" ('''HTST''') processing, is a method of heat [[pasteurization]] of perishable beverages like [[juice|fruit and vegetable juices]], [[beer]], [[kosher wine]], and some [[dairy products]] such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have varying responses to the process.<ref name="Phillips Effect of Flash Pasteurization">[http://www{{cite journal |last1=Phillips |first1=C.allbusinessA.com/food-beverage/food-industry-food-mfg-canned/7295043-1.html |title=The EffectsEffect of Flash Pasteurization of Milk upon the Flavor and Texture of Cheddar Cheese] |journal=Journal of Dairy Science |date=July 1928 |volume=11 |issue=4 |pages=292–298 |doi=10.3168/jds.S0022-0302(28)93640-1 |url={{GBurl|zMstAQAAIAAJ|p=292}} |doi-access=free }}</ref>

Flash pasteurization is performed prior to filling into containers in order to kill spoilage [[microorganism]]s prior to filling containers, in order to make the products safer and to extend their [[shelf life]] compared to the unpasteurised foodstuff. For example, one manufacturer of flash pasteurizing machinery gives shelf life as "in excess of 12 months".<ref>{{Cite web |url=http://www.iddeas.com/documents/FlyerFPvsTP_000.pdf |title=IDD Process & Packaging: Flash and Ultra Flash Pasteurization Facts |access-date=14 March 2015 |archive-url=https://web.archive.org/web/20160924215932/http://www.iddeas.com/documents/FlyerFPvsTP_000.pdf |archive-date=24 September 2016 |url-status=dead }}</ref> It must be used in conjunction with sterile fill technology (similar to [[aseptic processing]]) to prevent post-pasteurization contamination.<ref name=Browne2001>{{citation|authorauthor1=Browne, Jeremy; |author2=Candy, Eric |year=2001|title=Excellence in packaging of beverages|pages=178|isbn=0-9541123-0-X|publisher=Binsted Group|___location=Hook, Hampshire, U.K.|oclc=49233551}}</ref>

The liquid moves in a controlled, continuous flow while subjected to temperatures of 71.5&nbsp;°C (160&nbsp;°F) to 74&nbsp;°C (165&nbsp;°F), for about 15 to 30 seconds, followed by rapid cooling to between 4&nbsp;°C (39.2&nbsp;°F) and 5.5&nbsp;°C (42&nbsp;°F).

The standard US protocol for flash pasteurization of milk, 71.7&nbsp;°C (161&nbsp;°F) for 15 seconds in order to kill ''[[Coxiella burnetii]]'' (the most heat-resistant [[pathogen]] found in [[raw milk]]), was introduced in 1933, and results in five 5-[[log reduction value|log]] (99.999%) or greater reduction in harmful bacteria.<ref name=stabel>{{Citationcite | lastjournal |last1= Stabel | first first1= J. R. | last2 = Lambertz | first2 = A. | title = Efficacy of Pasteurization Conditions for the Inactivation of ''Mycobacterium avium'' subsp. ''paratuberculosis'' in Milk | journal = Journal of Food Protection |date=December volume2004 |volume= 67 | issue = 12 | year pages= 20042719–2726 | pages doi= 10.4315/0362-028x-67.12.2719 | url pmid=15633677 http://naldc.nal.usda.gov/download/40448/PDF}}</ref> An early adopter of pasteurization was [[Tropicana Products]], which has used the method since the 1950s.<ref>[http://www.allbusiness.com/food-beverage/food-industry-food-mfg-canned/7295043-1.html pressname="Phillips release],Effect 10of DecemberFlash 1996<Pasteurization"/ref> The juice company [[Odwalla]] switched from non-pasteurized to flash-pasteurized juices in 1996 after tainted unpasteurized apple juice containing [[E. coli O157:H7|''E. coli'' O157:H7]] [[1996 Odwalla E. coli outbreak|sickened many children and killed one]].<ref>[httphttps://query.nytimes.com/gst/fullpage.html?res=9507EFD91438F937A35752C1A960958260&sec=health&spon=&partner=permalink&exprod=permalink New York Times, Questions of Pasteurization Raised After E. Coli Is Traced to Juice], November''The 4New York Times'', 4 November 1996]</ref>

==References==

{{reflist|colwidth=30em}}

== See also ==

* [[Ultra-high-temperature processing]]

==External links==

*[httphttps://querytimesmachine.nytimes.com/memtimesmachine/archive-free1886/01/01/103092537.pdf?_r=1&res=9B06E2DD1F39E533A25752C0A9679C94679FD7CF&oref=slogin The Pasteurization of Beer] – ''[[The New York Times]]''

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