Thermal Processing is a practice that combines temperature and time as a way of eliminating or reducing microorganisms in food products. Through the use of high temperatures, thermal processing heats a product long enough to control the targeted pathogen(s) in the product that are harmful to consumers.Methods of thermal processing, including pasteurization and sterilization, ensure consumer safety while preventing spoilage during the shelf-life of a product. Although both processes are responsible for destroying microbial toxins that lead to foodborne illnesses, they differ in various ways.
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