1/17/2016 Figure7.2An Autoclave Example of sterilization indicators Boiling Water Pasteurization Pasteurization-heat is applied to kill possible Boiling at 100'C for 30 minutes to microbes that are causative agents of disease destroy non-spore-forming pathogens or food spoilage without destroying the food flavor or value ·Disinfection .63C-66C for 30 minutes (batch method) 720C for 15 seconds (flash method or high- temperature short-time(HTST)pasteurization) Not sterilization-kills non-spore-forming pathogens and lowers overall microbe count Does not kill endospores or many nonpathogenic microbes 1/17/2016 7 Autoclave Example of sterilization indicators Boiling Water • Boiling at 100°C for 30 minutes to destroy non-spore-forming pathogens • Disinfection Pasteurization • Pasteurization – heat is applied to kill possible microbes that are causative agents of disease or food spoilage without destroying the food flavor or value • 63oC – 66oC for 30 minutes (batch method) • 720C for 15 seconds (flash method or high￾temperature short-time (HTST) pasteurization) • Not sterilization - kills non-spore-forming pathogens and lowers overall microbe count • Does not kill endospores or many nonpathogenic microbes