Methods

Trn Quc Tn
STERILIZATION VERSUS
PASTEURIZATION
Word Pronunciation Definition Mean
Sterilization (n) /,sterilai'zein/ The procedure of making S kh trng
some object free of live
Sterilize (v) bacteria or other
microorganisms (usually by
heat or chemical means)

Pasteurization (n) /,pstrai'zein/ Partial sterilization of foods S thanh trng

at a temperature that
destroys harmful
microorganisms without
major changes in the
chemistry of the food

Thermal (adj) /':ml/ Caused by or designed to Thuc v nhit, nng

retain heat
Word Pronunciation Definition Mean

Microorganism (n) /'maikrou':gnizm/ A very small living thing Vi sinh vt

that you can see only with
a microscope.

Treatment (n) /'tri:tmnt/ A process in which a S x l

substance is put on
something, for example in
order to preserve or clean
it

Target (n) (v) /'t:git/ Something such as a Mc tiu

person, idea, or statement
that can be criticized

Equipment (n) /i'kwipmnt/ The tools, machines, or Thit b

other things that you need
for a particular job or
activity
Thermal processing covers the broad area
of food preservation technology in which
heat treatments are used to inactivate
microorganisms to accomplish either
commercial sterilization or pasteurization
Sterilization processes are used with canning to
preserve the safety and wholesomeness of ready-
to-eat foods over long terms of extended storage at
normal room temperature (nonrefrigerated)
without additives or preservatives, and
pasteurization processes are used to extend
the refrigerated storage life of fresh foods.
Although both processes make use of heat
treatments for the purpose of inactivating
microorganisms, they differ widely with
respect to the classification or type of
microorganisms targeted, and thus the range
of temperatures that must be used and the
type of equipment systems capable of
achieving such temperatures.
Vocabulary Pronunciation Definition

Relatively (adv) /'reltivli/ in comparison with someone or something similar

Mt cach tng i
Vegetative (adj) /vedittiv/ relating to plants, or to the growth of plants
Sinh dng

Eliminate (v) /lmnet/ to get rid of something that is not wanted or needed
Loai bo,kh bo
Spore(n) /sp:/ a structure consisting of one cell that is produced by something
such as a fungus and can develop into a new living thing of the
same type
Bao t

Shelf life (n) /lf.lf/ the length of time a packaged food or drug will last without
deteriorating
Tui bn,thi han s dung

o Th Diu Anh
Vocabulary Pronunciation Definition

Nutritive (adj) /nju:tritiv/ a nutritive substance is one that is used by living things to help them to
grow and be healthy
Co cht b,b,dinh dng

Affected /'fektid/ -c tt i vi ai
to be well affected towards someone
( + to, towards) co (tt, xu... i vi ai)
-B mc, b nhim (bnh...)
to be affected with (by) a disease
-Gi to, iu b, mu m, khng t nhin
to be very affected in one's manners

Resistance (n) /r'zstns/ the ability not to be affected or harmed by

something, especially a disease or a drug
Sc khang

Sensitivity (n) /,sens'tivti/ the ability to respond to affective changes in your interpersonal
Sensitiveness (n) environment
s nhay cam, nhay
SECTION I: PASTEURIZATION
Pasteurization is a relatively mild heat treatment given to
foods with the purpose of destroying selected vegetative
microbial species (especially the pathogens) and
inactivating the enzymes. Because the process does not
eliminate all the vegetative microbial population and
almost none of the spore formers, pasteurized foods must
be contained and stored under conditions of refrigeration
with chemical additives or modified atmosphere
packaging, which minimize microbial growth.
Depending on the type of product, the shelf life of pasteurized
foods could range from several days (milk) to several months
(fruit juices). Because only mild heat treatment is involved, the
sensory characteristics and nutritive value of the food are
minimally affected. The severity of the heat treatment and the
length of storage depend on the nature of the product, pH
conditions, the resistance of the target microorganism or
enzyme, the sensitivity of the product, and the method of
heating.
Vocabulary Pronunciation Definition

pasteurizasion (n) /p:strai'zein/ partial sterilization of foods at a temperature that destroys harmful
microorganisms without major changes in the chemistry of the food
Thanh trng
conventional (adj) /kn'vennl of the usual, traditional, or accepted type, instead of being new and
different
Thng thng
temperatures(n) /'temprt[r]/ a measurement of how hot or how cold a place or object is.
Temperature is measured in degrees Fahrenheit or centigrade, which
is also called Celsius, using the symbo
Nhit
surface(n) /'s:fis/ the top layer or outside part of something
B mt
liquid(n) /'likwid/ a substance that can flow, has no fixed shape, and is not a solid or a
gas
Cht long
viscous (adj) /'visks/ a viscous liquid is thick and sticky
Nht
L Xun Trng
Most pasteurization operations involving liquids
(milk, milk products, beer, fruit juices, liquid egg,
etc) are carried out in continuous heat exchangers.
The product temperature is quickly raised to the
pasteurization levels in the first heat exchanger, held
for the required length of time in the holding tube,
and quickly cooled in a second heat exchanger
For viscous fluids, a swept surface heat exchanger is
often used to promote faster heat transfer and to
prevent surface fouling problems. In-package
pasteurization is similar to conventional thermal
processing of foods except that it is carried out at
lower temperatures.The thermal processing of high
acid foods (natural or acidified) is also sometimes
termed pasteurization to indicate that relatively
milder heat treatment is involved (generally carried
out at boiling water temperatures).
Vocabulary Pronunciation Definition

Sterilization (n) /,sterilaizeijn/ the procedure of making some object free of live
bacteria or other microorganisms (usually by heat or
chemical means)
S kh trng , s lm tit trng
Appropriate /prouprieit/ suitable for a particular person or place or condition etc
(adj) Thch hp, thch ang

Sterile ( adj ) /sterail/ deficient in originality or creativity; lacking powers of

invention
V trng
Viable ( adj) /vaibl/ capable of life or normal growth and development
C th tn tai, c th ng vng c.
Medical (adj) /medikl/ relating to the study or practice of medicine
(thuc) y hc ; (thuc) y khoa .

Dng Th Thy Trang

Vocabulary Pronunciation Definition

Environment (n) /invairnmnt/ the area in which something exists or lives

iu kin, hon canh tc ng n i sng ca mi ngi; mi
trng.

Spoilage (n) /spilid/ the process of becoming spoiled

S lm hong , s lm h, s b hong
SECTION II: STERILIZATION
sterilization implies the destruction of all viable
microorganisms and is not the appropriate word to be
used for thermal processing of foods, because these foods
are far from being sterile in the medical sence of the
word.
The success of thermal processing does not lie in destroying all
viable microorganisms but in the fact that together with the
nature of the food ( pH ), environment ( vacuum), hermetic
packaging, and storage temperature, the given heat process
prevents the growth of microorganisms of spoilage and public
health concern. In essence, it presents a thermal process in
which food are exposed to a high-enough temperature for a
sufficiently long time to render them commercialy sterile. The
process take into account the heat resistance of the spore
formers addition to their growth sensitivity to oxygen, pH, and
temperature.
Vocabulary Pronunciation Definition

vacuum (n) /vkjum/ an empty space in which there is no air or other gas
chn khng

Aerobic (adj) /eobk/ using oxygen

hiu kh
Public (adj) /'pblik/ always used before a noun :of, relating to, or affecting all or
most of the people of a country, state, etc.
Cng ng

Anaerobic (adj) /nei'roubin/ not using oxygen

K kh

Botulism (n) /blzm/ a serious illness that is caused by eating food that has not
been preserved correctly and that is filled with bacteria
s ng c khun

Criterion (n) /kratirijn/ something that is used as a reason for making a judgment or
decision
tiu chun L Anh Tun
Vocabulary Pronunciation Definition
Yeast (n) /ji:st/ a type of fungus that is used in making alcoholic
drinks (such as beer and wine) and in baking to help
make dough rise
men (bia, ru, bt lm bnh m)

Mold (n) /mld/ a soft substance that grows on the surface of damp or
rotting things.
meo, mc

Inactivation (n) /inkti'veitn/ S kh hoat tnh

 The presence of vacuum in cans prevents the growth of most
aerobic microorganisms, and if the storage temperature is kept
below 250C, the heat-resistant thermopiles pose little or no
problem. From the public health perspective, the most important
microorganism in low-acid (pH > 4.5) foods is Clostridium
botulinum, a heat-resistant, spore-forming, anaerobic pathogen
that, if it survives processing, can potentially grow and produce the
deadly botulism toxin in foods. Because C. botulinum and most
spore formers do not grow at pH < 4.5 (acid and medium-acid
foods), the thermal processing criterion for these foods is the
destruction of heat-resistant yeasts and molds, vegetative
microorganisms, or enzymes.
 Because spore formers generally have high heat resistance, the
low-acid foods that support their growth are processed at elevated
temperatures (115-1250C), whereas acid foods need only to be
brought to 80-900C for adequate inactivation of enzymes or
destruction of vegetative cells, yeasts, and molds.
QUESTIONS

1. What is the difference between sterilization and pasteurization?

Pasteurization is used to extend the refrigerated storage life of fresh foods

Sterilization is used to store foods at room temperature (nonrefrigerated)

2. The main purpose of sterilization and pasteurization.

The purpose of pasteurization is used to destroy seleted vegetative microbial

species and to inactivate the enzymes.
Sterilization aim is to destroy all viable microrganisms.
3. Are spore former microorganisms destroyed in pasteurization?

Pasteurized process doesnt eliminate all the vegetative microbial population

and almost none of the spore formers.
4. Can pasteurized foods be preserved in normal storage condition?

Pasteurized foods must be contained and stored under conditions of refrigeration, which
minimize microbial growth.
5. Does the pasteurization process affect greatly the sensory characteristics
and nutritive value of the food?

It is minimally affected because only mild heat treatment is involved.

6. Are enzymes inactivated in the pasteurization process?
7. Give example of food products which is treated by pasteurization
8. Describe the stages in the pasteurization process.
9.What is the equipment for holding the pasteurization temperature called?
10. What does the term pasteurization mean for heat treatment of high acid foods?
11. Are all viable microorganisms destroyed by sterilization or pasteurization?
12. What microorganism is considered as the most important in terms of public
health concern, especially in low acid foods ? Why?
13. What are the ph values for low-acid and acid foods?
14. What target microorganisms are destroyed by heat processing for acid foods?
15. Why is temperature requirement of thermal processing for acid foods lower than
for low acid foods?
Question 6:

Yes , they are

Question 7:

They are milk, milk products, beer, fruit juices,

liquid egg, etc
Question 8:
The product temperature is quickly raised to the
pasteurization levels in the first heat exchanger,
held for the required length of time in the holding
tube, and quickly cooled in a second heat
exchanger.
Question 9:

It is tube
Question 10:

It means to indicate that relatively milder heat

treatment is involved (generally carried out at boiling
water temperatures).
Question 11:

No, they arent

Question 12:

It is Clostridium botulinum, because C. botulinum

and most spore formers do not grow at pH < 4.5
(acid and medium-acid foods).
Question 13:

pH 4.5
Question 14:

Acid foods need only to be brought to 80-900C

for adequate inactivation of enzymes or
destruction of vegetative cells, yeasts, and molds.
Question 15:
Because spore formers generally have high heat
resistance, the low-acid foods that support their growth
are processed at elevated temperatures (115-1250C),
whereas acid foods need only to be brought to 80-900C
for adequate inactivation of enzymes or destruction of
vegetative cells, yeasts, and molds.