Pasteurization or pasteurisation is a process in which

packaged and non-packaged foods (such as milk and

fruit juice) are treated with mild heat, usually to less than
100 °C (212 °F), to eliminate pathogens and extend shelf life.
The process is intended to destroy or deactivate organisms
and enzymes that contribute to spoilage or risk of disease,
including vegetative bacteria, but not bacterial spores. The
process was named after the French microbiologist, Louis
Pasteur.
Flash pasteurization, also called "high-temperature short-
time" (HTST) processing, is a method of heat pasteurization of
perishable beverages like fruit and vegetable
juices, beer, 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.
Steam pasteurization
Steam pasteurization involves heating a product to a specific
temperature for a specific period of time. Hence, its most
common method is called high temperature short time (HTST)
treatment. The FDA has approved steam processing as an
acceptable means of pasteurizing almonds. The key to steam
pasteurizing almonds is in the condensation power of the
steam. During pasteurization, the steam is heated to
supersaturation and then allowed to condense on the cool
surface of the product. One system combines steam with
fluidization, then drying and cooling via a shaking mechanism.
The almonds are fed into the steam pasteurizer, where
superheated steam is released in a specially designed
pressure area.
• Irradiation pasteurization or cold pasteurization is a
process that kills bacteria and other pathogens in
food by exposing it to high-energy rays. Current
application of irradiation pasteurization is with solid
foods since liquids can be easily pasteurized in a
conventional manner. In irradiation pasteurization,
the food is passed through a radiation chamber or a
conveyor belt, with no contact between food and
radioactive materials. Presently, there are three
types of radiation sources that have been approved
for food pasteurization: cobalt-60 gamma rays,
electron beams, and x-rays.
• Vacuum packing is a method of packaging that removes air
from the package prior to sealing. This method involves
(manually or automatically) placing items in a plastic film
package, removing air from inside and sealing the package.
Shrink film is sometimes used to have a tight fit to the
contents. The intent of vacuum packing is usually to remove
oxygen from the container to extend the shelf life of foods
and, with flexible package forms, to reduce the volume of the
contents and package.
• Vacuum packing reduces atmospheric oxygen, limiting the
growth of aerobic bacteria or fungi, and preventing
the evaporation of volatile components. It is also commonly
used to store dry foods over a long period of time, such
as cereals, nuts, cured meats, cheese, smoked fish, coffee,
and potato chips (crisps). On a more short-term basis,
vacuum packing can also be used to store fresh foods, such as
vegetables, meats, and liquids, because it inhibits bacterial
growth.
Artificial food preservation is certain chemicals and
compounds that are added to the prepared foods to improve
the look, color, taste, and texture,
Some artificial food additives deter the growth of the
microorganisms such as the bacteria and the mold that
extends the product’s shelf life and increases the profitability.
Food irradiation is a preservation technique used to
reduce the spoilage, extend the shelf life of the
product and even kill the pathogenic (disease causing)
bacteria present in the food. This is carried out with
alpha, beta and gamma radiations. These are
collectively called as ionizing radiations.
 NON THERMAL PLASMA

• Non-thermal Atmospheric Plasma (NTAP) is a

cutting-edge technology which has gained much
attention during the last decade in the food-
processing sector as a promising technology for
food preservation and maintenance of food safety,
with minimal impact on the quality attributes of
foods and has effectiveness in microbial
inactivation( pathogens, spoilage fungi and
bacterial spores).
 NON THERMAL PLASMA
• The term Plasma is used in Physics and Chemistry to
designate the state of an ionized gas. Plasma is
considered the fourth state of Matter. Although solid,
liquid and gaseous states are more common on Earth
due to their temperature and pressure conditions, they
are, in global terms, exceptional, whereas plasma is the
predominant state across the universe. It is estimated
that up to 99% of Matter is found in this state.
• In order to produce plasma it is necessary to supply
energy to a gas to cause its ionization. Plasmas can be
classified according to their temperature into two large
groups: thermal plasmas and cold plasmas.
 NON THERMAL PLASMA
• the plasma is constituted basically by molecules and
atoms in an excited state, positive and negative
ions, free radicals, electrons, UV radiation and
reactive oxygen and nitrogen species, such as
ozone, superoxide, hydroxyl radicals, singlet oxygen,
atomic oxygen, nitric oxide or nitrogen dioxide.
Interestingly, all these agents show antimicrobial
activity against a wide range of microorganisms,
including bacteria, molds, yeasts, and even bacterial
and fungal spores.
 BIOPRESERVATION 0F F00D
• Biopreservation refers to the use of antagonistic
microorganisms or their metabolic products to inhibit
or destroy undesired microorganisms in foods to
enhance food safety and extend shelf life.
• Bacillus spp. have an antimicrobial action , as well as
fungi, can therefore be used as a potential
biopreservative in food processing due to its wide
antimicrobial spectra. Bacteriocins are peptides or
complex proteins biologically active with antimicrobial
action against other bacteria, principally closely related
species. Bacteriocins produced by lactic acid bacteria
(LAB) have received particular attention in recent years
due to their potential application in food industry as
natural preservatives.
• Hurdle technology is a method of ensuring
that pathogens in food products can be eliminated
or controlled. This means the food products will be
safe for consumption, and their shelf life will be
extended. Hurdle technology usually works by
combining more than one approach. These
approaches can be thought of as "hurdles" the
pathogen has to overcome if it is to remain active in
the food. The right combination of hurdles can
ensure all pathogens are eliminated or rendered
harmless in the final product.