Pasteurisation of Meat Products

Pasteurisation provides a defined lethality against selected vegetative pathogens while preserving product quality. It is not sterilisation and normally leaves a refrigerated or otherwise controlled product.

The effect depends on temperature and accumulated time at the relevant point. Validated schedules may use different combinations that deliver an equivalent target reduction.

Fat, salt, moisture, pH, particle size, casing and prior drying can change heat resistance and heat transfer. Support must apply to the actual product rather than to meat in general.

The cold spot, probe response and instrument accuracy determine whether the schedule was achieved. Large or irregular products may need multiple-location studies and mapping.

Cooling controls spore-former growth, and hygienic packaging controls post-lethality contamination. Shelf life must be justified for the final package and storage temperature.

The Codex distinguishes a validated pasteurisation process from consumer cooking advice. Exact legal criteria and target organisms are stated where the source provides them.