Understanding Pasteurization in China

Pasteurization is a process of treating foods with temporary and mild heat (usually between 60-90℃) to eliminate pathogens and extend their shelf life. This is commonly used for foods such as milk, jelly, fruit juice, and others. There are generally two types of pasteurization process depending on the food being pasteurized, but in China, these two processes have different meanings:

Non-packaged food pasteurization- This involves heating the food to a certain temperature (around 90℃) and then filling it inside the packaging. This is referred to as "pre-pasteurization" in China.

Pre-packaged food pasteurization- This process involves further elimination of pathogens that may have initially hidden inside the food and packaging. This is referred to as just "pasteurization" in China.

It is important to clarify which types of pasteurization is being referred to when speaking to flexible packaging manufacturers in China. If they ask whether your food requires pasteurization, it is important to confirm which type of pasteurization process they mean. Using the wrong packaging materials due to misunderstandings can lead to potential health risks for consumers.

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