Fish Microbiology and Quality Assurance (2+2)

Unit 4 - Food preservation techniques and microorganisms

4.2. Food preservation by high temperature
The high temperature preservation of food is based on destructive effect of heat on microorganisms, thereby extending shelf life of foods. High temperature refers to any temperature higher than ambient temperature applied to food. Preservation of foods by heat treatment can be done by two methods viz. pasteurization and sterilization.