Pasteurization is a process during which mild heat is used to reduce the sporulation phase of microorganisms and to destroy all pathogens. It is used mostly in the food and milk industry. It was developed by the French physician Louis Pasteur and was named after him.
Pasteurization also aims to prolong the life expectancy of a product, by reducing the number of pathogens that can cause it to spoil. Immediately after heat treatment, the product must be cooled and packaged. Pasteurization is achieved by heat treatment at 72ºC for 10 minutes, while ultra pasteurization is achieved by heat treatment at 132ºC for at least 1 second.
Double or second pasteurization is a mild heat treatment of an already packaged product under specific conditions and is done in order to render inert any microorganisms that may have developed in the product from the stage of initial pasteurization until final packaging.
This innovative technology of double pasteurization increases the product's shelf life and keeps the taste and nutritional characteristics of cured meat unspoilt until the expiration date indicated and for 4 days after the packaging has been opened (if kept at 0- 4ºC). As a result, consumers never have to throw away a single slice.