A sterilizing effect achieved when heating a food product at 60^ºC for one minute (see Fig. 34). It is used in the pasteurization of foods such as dairy products, beer, and fruit juices in which harmful bacteria can be reduced ten-fold by an increase in temperature of 7^ºC and is calculated from:

where T is the temperature and t is the holding time. The number of pasteurization units required for a particular product depends on the product, specific type of bacteria, packaging, and expected shelf-life.

Fig. 34