The liquid moves in a controlled, continuous flow while subjected to temperatures of 71.5 °C (160 °F) to 74 °C (165 °F), for about 15 to 30 seconds.
The standard US protocol for flash pasteurization of milk, 71.7 °C for 15 seconds, was introduced in 1933, and results in five log ([[Five nines|99.999%]]) or greater reduction in harmful bacteria.<ref name=stabel>{{Citation | last = Stabel | first = 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 | volume = 67 | issue = 12 | year = 2004 | pages = 2719 | url = 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 press release], Dec. 10, 1996</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]] sickened many children and killed one.<ref>[http://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 4, 1996]</ref>
