Pasteurizationcan destroy microorganisms in a number of food and beverages such as eggs, milk, juices, spices, and ice cream. The types of products determine the temperature and length of the pasteurization.

Examples

The pasteurization temperature for peach juice (pH 3.5-4):

• 71°C/160°F for 6 sec
• 73.9°C/165°F for 2.8 sec
• 76.7°C/170°F for 1.3 sec
• 82.2°C/175°F for 0.6 sec
• 85°C/180°F for 0.3 sec

The pasteurization temperature for milk (pH 6.5-6.7):

• 63°C/145°F for 30 min
• 72°C/161°F for 15 sec
• 89°C/191°F for 1 sec
• 90°C/194°F for 0.5 sec
• 94°C/201°F for 0.1 sec
• 96°C/204°F for 0.05 sec
• 100°C/212°F for 0.01 sec