Pasteurization is a widely used method to ensure the safety and quality of packaged foods, including vegetables and canned products. During this process, the temperature of the hot water in the sterilization tank is carefully controlled between 80°C and 90°C, effectively killing harmful bacteria while preserving the nutritional value of the food. This controlled temperature range prevents significant fluctuations in protein and other essential nutrients, helping maintain the original taste, texture, and quality of the product. As a result, the need for preservatives and additives is reduced, which enhances food safety and extends shelf life, ultimately contributing to better public health.
After pasteurization, the products are cooled using water, and the packaging surfaces are dried with strong air blasts before being stored in warehouses. This helps further prolong the storage period and ensures that the food remains safe for consumption over time.
When comparing pasteurized milk and ultra-high-temperature (UHT) milk, there are key differences in processing methods and outcomes. Pasteurized milk is typically heated to 72–76°C for 15 seconds, which minimizes nutrient loss, especially vitamins. However, this lower temperature treatment results in a shorter shelf life—usually 7 to 12 days—and requires strict cold chain management during transportation and storage at 2–6°C. If these conditions are not met, harmful microorganisms like yeasts and coliforms can multiply, posing serious health risks.
On the other hand, UHT milk is processed at much higher temperatures, often above 120°C, which significantly reduces microbial load and allows for a longer shelf life without refrigeration. While this method leads to greater nutrient loss compared to pasteurization, it offers better convenience for long-distance transport and distribution, making it more suitable for large-scale markets.
In China, the national standards for dairy safety have seen some changes over the years. The new dairy safety standard introduced in 2010 lowered the required protein content from 2.95 grams per 100 grams of raw milk to 2.80 grams. Additionally, the maximum allowable bacterial count in fresh milk increased from 500,000 colonies per milliliter to 2 million. These adjustments have raised concerns among consumers about the overall quality and safety of dairy products.
However, even with high-temperature sterilization, the final product’s safety still depends on the hygiene practices throughout the entire supply chain—from milking and transportation to processing and storage. Poor sanitation or improper handling at any stage can lead to contamination, regardless of the sterilization method used. Therefore, maintaining high standards at every step is crucial to ensuring the safety and quality of dairy products.
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