HSC Food Technology Practice Exam 2025 – Comprehensive Test Prep

The effectiveness of pasteurization largely depends on the temperature and duration of heating. Pasteurization involves the application of heat to food products, typically at temperatures below boiling, to kill harmful bacteria and extend shelf life while preserving the quality of the food.

This process is carefully controlled; specific temperatures and time durations are established to ensure that pathogenic microorganisms are effectively inactivated. For example, heating milk to 72°C for 15 seconds is a common method that effectively reduces pathogens without significantly altering the nutritional quality of the milk.

While the cooling and freezing methods, the presence of preservatives, and the type of food being processed can contribute to food safety and quality, they do not directly influence the fundamental mechanism of pasteurization as effectively as the specific temperature and time parameters do in killing pathogens and achieving the desired level of microbial reduction.