In order to pasteurize liquid foods with mild heat to effectively sterilize them so that organisms and bacteria are inactivated, the temperature must be no less than what?
(1 point)
Responses
100°F
100°F
150°F
150°F
212°F
212°F
312°F
312°F
The temperature must be no less than 150°F.
The correct temperature for pasteurization, in order to effectively sterilize liquid foods and inactivate organisms and bacteria, is 212°F.
To find the correct answer, we need to understand the process of pasteurization. Pasteurization is a method used to heat liquid foods to a specific temperature to kill harmful microorganisms, including bacteria, viruses, and yeasts.
The temperature at which pasteurization is carried out depends on the specific food product and the desired level of microbial reduction. However, there are certain minimum temperatures that need to be reached to effectively sterilize the liquid foods and inactivate the organisms and bacteria.
Now, let's go through the given options:
- 100°F: This temperature is relatively low and is not sufficient for proper pasteurization. Harmful microorganisms may still survive at this temperature.
- 150°F: Although this temperature is higher than 100°F, it is still not the recommended temperature for pasteurization. Similar to the previous option, organisms and bacteria may not be fully inactivated at this temperature.
- 212°F: This temperature is the boiling point of water, and it is commonly associated with pasteurization processes. The application of heat at this temperature for a specific duration is effective in killing most types of microorganisms and is widely considered as the standard temperature for pasteurization.
- 312°F: This temperature is even higher than the boiling point of water and would likely cause severe damage to the liquid foods. It is not a suitable temperature for pasteurization purposes.
Based on the information provided, the correct answer is 212°F. This temperature ensures proper pasteurization and effective sterilization of the liquid foods, inactivating organisms and bacteria.