Publication of the second editions of Doc. 1 and Doc. 6

The Working Group "Heat Treatment" recently finalized their updated documents on Continuous Pasteurization of Liquid Food (Doc. 1) and Continuous UHT Sterilization of Liquid Food (Doc. 6)

Doc. 1
Pasteurization is a heat treatment aimed at reducing the number of harmful microorganisms to a level at which they do not constitute a significant health hazard. There are however many reasons why, in practice pasteurized products may present a microbiological health hazard. Due to the pasteurizer process design, the operation and control or inspection and maintenance of the pasteurizer there are a risk of unpasteurized or recontaminated product may reach the consumer. This document provides guidelines to avoid these issues.

Doc. 6
Sterilization is a heat treatment aimed at destroying all vegetative microorganisms and spores to create a product which can be stored at ambient temperature yet minimizing public health hazard. There are however many reasons why, in practice sterilized products may present a microbiological health hazard. Due to the sterilizer process design, the operation and control or inspection and maintenance of the sterilizer there are a risk of untreated or recontaminated product may reach the consumer. This document provides guidelines to avoid these issues.