This was first invented by a French chemist and microbiologist, Louis Pasteur. Homogenization is the process by which one substance is broken into uniform parts and thoroughly mixed with another. Pasteurization and sterilization fall under the category of modern methods of keeping the microorganisms away from food. Although both processes seem to perform the same function, they are different from each other in multiple ways. In UHT, milk is maintained at a temperature of 138°C (280°F) for a minimum of two seconds. These terms refer to processes that are used to increase the shelf life of a particular product, most commonly liquids. See: Sterilization Vs. Sanitization. In HTST, milk is passed through metal pipes that are surrounded by hot water and heated to 72°C (161°F) for 15 seconds. The same principle was applied for sterilization of instruments used in surgical procedures because they have to enter body cavities which are sterile by nature. Indeed, many food manufacturers are pushing for increased reliance on high pressure pasteurization since it has the potential not only to reduce nutritional degradation, but to enhance it due to physical and chemical changes that occur when certain foods are exposed to high pressure. Dry heat is typically used to sterilize those items that would be damaged by steam and/or moisture or are otherwise impenetrable by steam. This concept was first given by Louis Pasteur in 1864 when he observed that heating the wine prevents it from spoilage over a considerable period of time. Pasteurization does not kill all the organisms present in the target fluid rather it only limits their number. (adsbygoogle = window.adsbygoogle || []).push({}); Sterilization refers to the process of eliminating all forms of bacteria from any product. Additionally, the process also changes the taste of the food. Any use of mention of trade names in this chapter is for identification purposes only… The material in this chapter centers on a review of the general principles of sterilization and pasteurization as currently performed primarily in US healthcare facilities. The properties of food can be highly changed with the sterilization process unlike with the pasteurization process. In order to sterilize milk, it would be heated to a high temperature that would kill all the bacteria present in the milk. Kitchen sinks and kitchen faucets are among the many things you can find online. Pasteurization is a process that kills the pathogenic bacteria by heating to a certain temperature for a set period of time. On the other hand, sterilization removes all the types of microbes and their spores that may contaminate food. While the terms “pasteurization” and “sterilization” are sometimes used interchangeably, each is actually a separate process offering unique benefits. Pasteurization greatly used in food products and industries; on the flip side, sterilization greatly used in medical surgeries, packaging industry, food industry, microbiology, etc. The findings and conclusions in this chapter are those of the authors and do not necessarily represent the official position of the Centers for Disease Control and Prevention. Sterilization process can be divided into two main categories. Heat-based sterilization processes in healthcare facilities are based on either moist heat (steam under pressure) or, to a lesser degree, dry heat. Pasteurization was first established by Louis Pasteur, a French scientist in the nineteenth century. Sterilization and pasteurization . Both techniques use heat as the main energy source to change the conditions in food, and hence, they are called thermal processing techniques. Both processes are responsible for eliminating bacteria from the food that causes the food to become contaminated. Proteins which are sensitive to heat are not destroyed in sterilization. Once all the bacteria are killed, the milk is then sealed in airtight containers and cartons. Comparison between Pasteurization and Sterilization: Pasteurization is the process of heating liquid to a specific temperature for a specific time period to reduce microbial growth. Sterilized products have a long shelf life than pasteurized products. On the contrary, sterilization can fulfill many combinations of irradiation, chemicals, heat, high pressure, and filtration. Any use of mention of trade names in this chapter is for identification purposes only and does not represent any endorsement by either the CDC or the U.S. Public Health Service. Sterilization, on the other hand, refers to the process by which all microorganisms are killed or removed from an object or substance. Definition. Sterilization both kills and deactivates bacteria. What is the differences between Pasteurization and Sterilization? The milk is then cooled and sealed. Over the next 300 years, the great names in microbiology and medicine (e.g., Lazzaro Spallanzani, Louis Pasteur, and Robert Koch) advanced our understanding of the microbial world, all of which instituted efforts in the civilized world to develop the means to control infectious diseases through environmental sanitation, personal hygiene, and processes to preserve and protect food and water. The risk of infection in this instance is difficult to estimate, but the current consensus is that this questionable work practice (the state of “sterile but dirty”) does not meet a proper surgical standard. Moist Heat (Saturated Steam under Pressure), Moist heat technology for terminal reprocessing of heatstable reusable medical instruments and devices is the most common, efficient, and economical sterilization process in use. Sterilization and Pasteurization in Healthcare Facilities. Examples of such items are petrolatum, oils, powders, delicate sharp instruments, and glassware (. (adsbygoogle = window.adsbygoogle || []).push({}); Copyright © 2010-2018 Difference Between. Conclusion: Pasteurization and sterilization fall under the category of modern methods of keeping the microorganisms away from food. Pasteurization requires rapidly heating the liquid to a specific temperature for a specified time, followed by rapid cooling and then sealing. Pasteurization vs. Sterilization. It usually involves suppressing microbial growths or killing microbes and their spores or preventing microbial growth. Unlike in the process of pasteurization, nutrients of food can be easily destroyed in the process of sterilization even though it extends the shelf life of foods. Internal Customers vs. Pasteurized food items have got their proteins destroyed.

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