What temperature and duration are required for HTST pasteurization?

HTST pasteurization, or High-Temperature Short Time pasteurization, is a widely used method designed to eliminate pathogenic microorganisms in food products while maintaining their quality. The correct temperature and duration required for HTST pasteurization is 71.5°C for 15 seconds.

This specific temperature and time combination is effective in ensuring that harmful bacteria, such as Salmonella, Escherichia coli, and Listeria monocytogenes, are effectively inactivated. The emphasis on achieving these specific parameters lies in both food safety and quality preservation; a high enough temperature kills pathogens quickly without compromising the nutritional and sensory attributes of the product.

In contrast, the other temperature and duration combinations do not align with the established standards for HTST pasteurization. Lower temperatures or longer durations may not achieve the effective level of microbial reduction needed for safe consumption, while combinations that are too high could adversely affect the flavor, color, and nutritional content of the food.