Thermal stabilization of food products
Food liquids - Conditioning and stabilization in primary packagings

Pasteurization ensures the biological stability of a food product without necessarily destroying all the germs it contains. However, all pathogens must be eliminated. Pasteurization is carried out on acidic food liquids at temperatures below 100°C, with application times varying according to the temperature applied and the food liquid treated.

Sterilization takes place at a temperature of over 100°C, and must destroy all germs. Food preservation by heat was discovered by Appert in 1810, before Pasteur.