Tag: Microbial control

According to the CDC, pasteurization has been essential for providing safe, nutrient-rich milk for over 120 years by killing harmful bacteria. The key difference between sterilization and pasteurization lies in their goals and intensity: sterilization aims for complete microbial destruction, while pasteurization focuses on reducing harmful pathogens to safe levels.

According to the Centers for Disease Control and Prevention, food irradiation uses energy to kill harmful germs, similar in outcome to how pasteurization uses heat. But how does irradiation compare to pasteurization, and what are the specific mechanisms, applications, and consumer perceptions surrounding these two critical food safety technologies?

According to the Food and Drug Administration (FDA), sodium benzoate was one of the first food preservatives approved for use in the United States. This chemical, along with potassium sorbate, are the two most common chemicals used in food preservation to inhibit microbial growth and extend the shelf life of various products. These substances are crucial for ensuring food safety in today's global supply chain by preventing spoilage.