Abstract
Thermal sterilization is aimed at eliminating the risk of food poisoning, and may be used to extend product shelf life. Here the guidelines for the microbiologically safe thermal sterilization of liquid food products recommended by the Continuous Heat Treatments subgroup of the European Hygienic Equipment Design Group (EHEDG) are summarized. This paper is the sixth in a series of articles featuring the EHEDG to be published in Trends in Food Science & Technology. The EHEDG is an independent consortium formed to develop guidelines and test methods for the safe and hygienic processing of food. The group includes representatives from research institutes, the food industry, equipment manufacturers and government organizations in Europe.
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