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<span id="openzim-page-title" class="mw-page-title-main"><span class="mw-page-title-main">Flash pasteurization</span></span>
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<b>Flash pasteurization</b>, also called "<b>high-temperature short-time</b>" (<b>HTST</b>) processing, is a method of heat <a href="Pasteurization" title="Pasteurization">pasteurization</a> of perishable beverages like <a href="Juice" title="Juice">fruit and vegetable juices</a>, <a href="Beer" title="Beer">beer</a>, <a href="Wine" title="Wine">wine</a>, and some <a href="Dairy_products" class="mw-redirect" title="Dairy products">dairy products</a> such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have varying responses to the process.<sup id="cite_ref-Phillips_Effect_of_Flash_Pasteurization_1-0" class="reference"><a href="#cite_note-Phillips_Effect_of_Flash_Pasteurization-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup>
</p><p>Flash pasteurization is performed to kill spoilage <a href="Microorganism" title="Microorganism">microorganisms</a> prior to filling containers, in order to make the products safer and to extend their <a href="Shelf_life" title="Shelf life">shelf life</a> compared to the unpasteurised foodstuff. For example, one manufacturer of flash pasteurizing machinery gives shelf life as "in excess of 12 months".<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> It must be used in conjunction with sterile fill technology (similar to <a href="Aseptic_processing" title="Aseptic processing">aseptic processing</a>) to prevent post-pasteurization contamination.<sup id="cite_ref-Browne2001_3-0" class="reference"><a href="#cite_note-Browne2001-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup>
</p><p>The liquid moves in a controlled, continuous flow while subjected to temperatures of 71.5 °C (160 °F) to 74 °C (165 °F), for about 15 to 30 seconds, followed by rapid cooling to between 4 °C (39.2 °F) and 5.5 °C (42 °F).
</p><p>The standard US protocol for flash pasteurization of milk, 71.7 °C (161 °F) for 15 seconds in order to kill <i><a href="Coxiella_burnetii" title="Coxiella burnetii">Coxiella burnetii</a></i> (the most heat-resistant <a href="Pathogen" title="Pathogen">pathogen</a> found in <a href="Raw_milk" title="Raw milk">raw milk</a>), was introduced in 1933, and results in 5-<a href="Log_reduction" title="Log reduction">log reduction</a> (99.999%) or greater reduction in harmful bacteria.<sup id="cite_ref-stabel_4-0" class="reference"><a href="#cite_note-stabel-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> An early adopter of pasteurization was <a href="Tropicana_Products" class="mw-redirect" title="Tropicana Products">Tropicana Products</a>, which has used the method since the 1950s.<sup id="cite_ref-Phillips_Effect_of_Flash_Pasteurization_1-1" class="reference"><a href="#cite_note-Phillips_Effect_of_Flash_Pasteurization-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> The juice company <a href="Odwalla" title="Odwalla">Odwalla</a> switched from non-pasteurized to flash-pasteurized juices in 1996 after tainted apple juice containing <a href="E._coli_O157%3AH7" class="mw-redirect" title="E. coli O157:H7"><i>E. coli</i> O157:H7</a> <a href="1996_Odwalla_E._coli_outbreak" title="1996 Odwalla E. coli outbreak">sickened many children and killed one</a>.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup>
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<div class="mw-heading mw-heading2"><h2 id="References">References</h2></div>
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<li id="cite_note-Phillips_Effect_of_Flash_Pasteurization-1"><span class="mw-cite-backlink">^ <a href="#cite_ref-Phillips_Effect_of_Flash_Pasteurization_1-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Phillips_Effect_of_Flash_Pasteurization_1-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">
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</style><cite id="CITEREFPhillips1928" class="citation journal cs1">Phillips, C.A. (July 1928). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=zMstAQAAIAAJ&pg=PA292">"The Effect of Flash Pasteurization of Milk upon the Flavor and Texture of Cheddar Cheese"</a>. <i>Journal of Dairy Science</i>. <b>11</b> (4): <span class="nowrap">292–</span>298. <a href="Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://doi.org/10.3168%2Fjds.S0022-0302%2828%2993640-1">10.3168/jds.S0022-0302(28)93640-1</a></span>.</cite></span>
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<li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20160924215932/http://www.iddeas.com/documents/FlyerFPvsTP_000.pdf">"IDD Process & Packaging: Flash and Ultra Flash Pasteurization Facts"</a> <span class="cs1-format">(PDF)</span>. Archived from <a rel="nofollow" class="external text" href="http://www.iddeas.com/documents/FlyerFPvsTP_000.pdf">the original</a> <span class="cs1-format">(PDF)</span> on 24 September 2016<span class="reference-accessdate">. Retrieved <span class="nowrap">14 March</span> 2015</span>.</cite></span>
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<li id="cite_note-Browne2001-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-Browne2001_3-0">^</a></b></span> <span class="reference-text"><cite id="CITEREFBrowne,_JeremyCandy,_Eric2001" class="citation cs2">Browne, Jeremy; Candy, Eric (2001), <i>Excellence in packaging of beverages</i>, Hook, Hampshire, U.K.: Binsted Group, p. 178, <a href="ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <bdi>0-9541123-0-X</bdi>, <a href="OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/49233551">49233551</a></cite></span>
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<li id="cite_note-stabel-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-stabel_4-0">^</a></b></span> <span class="reference-text"><cite id="CITEREFStabelLambertz2004" class="citation journal cs1">Stabel, J.R.; Lambertz, A. (December 2004). "Efficacy of Pasteurization Conditions for the Inactivation of Mycobacterium avium subsp. paratuberculosis in Milk". <i>Journal of Food Protection</i>. <b>67</b> (12): <span class="nowrap">2719–</span>2726. <a href="Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.4315%2F0362-028x-67.12.2719">10.4315/0362-028x-67.12.2719</a>. <a href="PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/15633677">15633677</a>.</cite></span>
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<li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://query.nytimes.com/gst/fullpage.html?res=9507EFD91438F937A35752C1A960958260&sec=health&spon=&partner=permalink&exprod=permalink">Questions of Pasteurization Raised After E. Coli Is Traced to Juice</a>, <i>The New York Times</i>, 4 November 1996</span>
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<div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2></div>
<ul><li><a href="Ultra-high-temperature_processing" title="Ultra-high-temperature processing">Ultra-high-temperature processing</a></li></ul>
<div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2></div>
<ul><li><a rel="nofollow" class="external text" href="https://timesmachine.nytimes.com/timesmachine/1886/01/01/103092537.pdf">The Pasteurization of Beer</a> – <i><a href="The_New_York_Times" title="The New York Times">The New York Times</a></i></li></ul></div><!--htdig_noindex--><div><div class="zim-footer">
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