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Pasteurization of Other Products

Lesson Overview

This lesson describes key points about the pasteurization of other products.

After completing this lesson, you should be able to:

 

Description

Pasteurization is most often associated with milk and juice.

However, there are many other products that are pasteurized in order to kill harmful foodborne organisms, including:

 

Pasteurization of Whole Eggs

Egg pasteurization uses a water bath and motion to ensure that whole eggs are pasteurized without cooking the eggs.

Egg whites coagulate at 140 °F. Therefore, heating an egg above 140 °F would cook the egg, so processors pasteurize the egg in the shell at 130 °F for 45 minutes.

This new process is being used by some manufacturers, but it is not yet widely available.

 

Pasteurization of Egg Products

The term “egg product” may refer to dried, frozen, or liquid eggs, with or without added ingredients.

Regulations currently provide pasteurization times and temperatures for:

 

Pasteurization of Shellfish

Examples of pasteurized fishery products include pasteurized crabmeat, surimi-based analog products, and lobster meat.

Pasteurization is usually performed on fishery products after the product is placed in the hermetically sealed finished product container. For example, blue crab is pasteurized by placing containers of blue crab into a hot water bath tank for a minimum time and temperature, and then cooling them in ice water.

This pasteurization process may put such products at risk for recontamination after pasteurization from defective containers or contaminated cooling water. Therefore, certain controls (e.g., ensuring container seal integrity) are critical to ensuring food safety.

 

Pasteurization of Shellfish

The minimum time and temperature required to properly pasteurize two shellfish products are shown in the table below.

Product Temperature Time
Blue crabmeat 185 °F 31 minutes
Surimi-based products 194 °F 10 minutes

 

Pasteurization of Shellfish: Pathogens

Pasteurization of shellfish reduces:

 

Pasteurization of Shellfish: Crabmeat Example

An example of pasteurized shellfish is crabmeat.

Crabmeat is processed in different ways: fresh, pasteurized, and shelf stable. Traditionally, live crabs are cooked, and then the meat is hand-picked and packed in containers for market under refrigeration and sold as fresh crabmeat. The crabmeat may also undergo further heat treatment and be sold as a pasteurized product with an extended shelf life (6-18 months). Canned, commercially sterile product is also available.

Crab pasteurization was initially a means of extending the shelf life of this perishable product, and no target spoilage organisms or pathogens were identified. However, concerns about the presence of type E C. botulinum led to an increase of required times and temperatures for pasteurization.

 

Pasteurization of Shellfish: Oyster Example

Another example of pasteurized shellfish is oysters.

High pressurization processing, a techniques used in the meat and juice industries, was adapted for processing oysters in 1999. In this process, oysters are cleaned, washed, sorted and graded. They are then banded and placed in a stainless steel cylinder in preparation for the high-hydrostatic pressure of 45,000 pounds per square inch. After pressurization, the oysters are then shucked for half shell or packaged as banded oysters.

 

Pasteurization of Shellfish: Critical Control Points

The critical control points for pasteurization of shellfish may include:

 

Lesson Review

You have completed the Pasteurization of Other Products lesson. You should now be able to: