Pasteurization
Pasteurization is the heating of food to a specific temperature for a specific duration to kill pathogens without achieving full sterilization. Louis Pasteur developed the method in 1864 for wine and beer; in 1886, Franz von Soxhlet applied it to milk. In the professional kitchen, pasteurization extends well beyond milk: sous-vide preparations, eggs, juices and prepared meat products all follow the same principle. The two standard methods: HTST (High Temperature Short Time): 72°C for 15 seconds. LTLT (Low Temperature Long Time): 63°C for 30 minutes. Both achieve a 7D log reduction for Salmonella (99.99999% kill rate).
In brief
Pasteurization: heating a product to a specific combination of temperature and time that kills all pathogenic micro-organisms while largely preserving the organoleptic properties (flavour, texture, nutritional value). Not the same as sterilization (which also kills spore-forming organisms).
- HTST: 72°C/15 seconds, most widely used method in the food industry
- LTLT: 63°C/30 minutes, gentler for flavour-sensitive products
- 7D log reduction: 99.99999% kill rate for Salmonella (FDA standard)
- Sous-vide pasteurization: temperature-dependent kill over longer time at lower temperature
Pasteurization methods in the professional kitchen
HTST (High Temperature Short Time)
72°C for 15 seconds. The industry standard for milk, juice and liquid products. Fast and energy-efficient. Kills Salmonella, E. coli, Listeria and Campylobacter. Flavour and vitamins largely preserved.
Examples: Milk, fruit juice, cream, liquid egg products
LTLT (Low Temperature Long Time)
63°C for 30 minutes. Gentler for delicate flavours: less caramelisation, less Maillard reaction in liquid products. Used for premium products where flavour preservation takes priority.
Examples: Raw milk pasteurization (artisanal), fruit purees
Sous-vide pasteurization
Lower temperature over longer time. Eggs: 57°C for 1.25 hours pasteurizes the white without setting; 60°C for 1 hour is the practical standard (Kenji Lopez-Alt, 2015). Chicken: 63°C for 1 hour achieves pasteurization without dryness.
Examples: Pasteurized eggs, sous-vide chicken at 63°C, pasteurized egg yolk
Sous-vide egg pasteurization: step by step
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1
Set the sous-vide bath
Set the sous-vide bath to 57°C (135°F). Allow the bath to reach temperature fully before placing the eggs. Use a precision digital thermometer to verify the bath temperature.
Temperature accuracy is critical: 56°C is insufficient for pasteurization, 60°C begins to set the white. The margin is narrow: a quality sous-vide device is essential. -
2
Place eggs in the bath
Place the eggs directly into the water (without a vacuum bag). Ensure all eggs are fully submerged. Set the timer to 1 hour and 15 minutes (75 minutes) for medium eggs (55g).
Large eggs (65g+) slightly longer: 1 hour and 30 minutes. Kenji Lopez-Alt (2015) confirms: at 57°C for 75 minutes, all Salmonella pathogens are killed while the egg remains liquid. -
3
Ice water cooling
Remove the eggs from the bath after the required time. Immediately submerge in ice water (minimum 5 minutes) to stop the pasteurization process and rapidly lower the temperature.
Without immediate cooling, the egg continues to carry over: the core reaches higher temperatures than intended. Ice water cooling stops the cooking process immediately. -
4
Storage and use
Store pasteurized eggs in the refrigerator at <4°C. Shelf life until the date on the carton (pasteurization does not extend the shelf life). Use for tartare, Caesar dressing, tiramisu, hollandaise and other raw egg preparations.
Mark pasteurized eggs in your refrigerator (e.g. with a dot) to distinguish them from untreated eggs. A pasteurized egg looks identical to a regular egg from the outside.
HACCP: log reduction, temperature registration and critical limits
Log reduction: what does 7D mean?
- 7D (7 log reduction): from an initial concentration of 10,000,000 (10^7) pathogens per gram, reduced to 1 (10^0). This is the FDA standard for safely pasteurized products.
- Temperature versus time: higher temperature = shorter time needed. At 63°C, Salmonella has a D-value of 0.5 minutes: 7D = 3.5 minutes. At 57°C the D-value is higher and it takes longer. This is the basis of the sous-vide pasteurization table (USDA FSIS, 2017).
- Critical limits: pasteurization is a CCP in every HACCP plan for preparations with raw egg or raw fish. The minimum temperature and minimum time are the critical limits. Deviation requires a corrective action.
FDA Food Code (2017); USDA FSIS Pasteurization Guidance (2017)
Registration obligation and deviation protocol
- NVWA obligation: hospitality businesses that apply pasteurization as a CCP (e.g. sous-vide preparations, egg yolk pasteurization) must register the temperature and time in a HACCP logbook.
- Deviation protocol: if the temperature drops below the critical limit or the time was too short, the product may not be served. Corrective action: re-pasteurize or destroy the product.
- EU 852/2004 Art. 5: all heat treatments in a HACCP plan must be monitored, verified and corrected. Pasteurization is one of the most fundamental CCPs.
EU 852/2004 Art. 5; NVWA HACCP Guidelines for Hospitality 2020
Pasteurization times and temperatures per product
| Product | Method | Temperature | Time | Standard |
|---|---|---|---|---|
| Milk (HTST) | Flow-through | 72°C | 15 seconds | FDA Food Code 2017 |
| Milk (LTLT) | Bath | 63°C | 30 minutes | FDA Food Code 2017 |
| Egg (in shell, sous-vide) | Sous-vide | 57°C | 75 minutes | Kenji Lopez-Alt 2015 |
| Chicken (sous-vide) | Sous-vide | 63°C | 60 minutes | USDA FSIS 2017 |
| Juice | Heating | 70°C | 15 seconds | EU 2073/2005 |
Sources: FDA Food Code (2017); USDA FSIS (2017); Kenji Lopez-Alt, The Food Lab (2015)
Food cost: pasteurization as a quality and safety investment
- Pasteurized egg products versus fresh eggs: liquid pasteurized egg yolk costs €8-15/kg versus €4-7/kg for fresh eggs. The 100-200% premium is justified for mass production of sauces, desserts and mayonnaise where Salmonella risk must be eliminated. Factor in the labour costs of manual pasteurization for comparison.
- Sous-vide pasteurization for chicken: chicken at 63°C (1 hour) costs less energy than conventional roasting but requires more equipment and time. Advantage: the entire cooking process (pasteurization plus cooking) is combined in one step, reducing labour time.
- Food safety as cost saving: a foodborne illness incident costs a hospitality business an average of €50,000-500,000 (NVWA fines, reputational damage, legal costs). Investment in pasteurization equipment and registration is negligible compared to the risk.
Frequently asked questions
Is pasteurized milk sterile?
Can I pasteurize eggs at home for safe use in tiramisu?
Does pasteurized milk lose nutritional value?
What is the difference between pasteurization and sterilization?
Legal information & disclaimer — click to read
Informational disclaimer
The information on this page is intended solely for educational and informational purposes for hospitality professionals. KitchenNmbrs B.V. strives for accuracy and timeliness but cannot guarantee that all information is fully correct, complete or up-to-date at all times. Culinary techniques, scientific insights and food safety guidelines may change.
Professional responsibility
Applying the techniques described requires professional expertise and training. KitchenNmbrs is not liable for damage, injury, illness or loss resulting from the application of information from this website without adequate professional guidance or verification. Every kitchen, every product and every environment is different: always apply your own professional judgement.
Food safety & HACCP
The HACCP guidelines, temperatures and storage advice on this page are based on Codex Alimentarius (WHO/FAO) as the global baseline standard and EU Regulation 852/2004. Local laws and regulations may differ. Always consult your national food safety authority for the applicable standards in your region:
- Netherlands: NVWA (nvwa.nl)
- Belgium: FAVV (favv-afsca.be)
- Germany: BfR (bfr.bund.de)
- United Kingdom: FSA (food.gov.uk)
- United States: FDA (fda.gov) — FDA Food Code
- EU general: EU Regulation (EC) 852/2004 on food hygiene
- International: Codex Alimentarius CAC/RCP 1-1969 (revised 2020)
Allergens & dietary information
Allergen information is indicative. When in doubt about allergens in preparations, always contact the supplier or a certified allergological adviser. KitchenNmbrs accepts no liability for allergic reactions or diet-related harm.
Copyright & sources
All sources mentioned (Escoffier, McGee, CIA Professional Chef, etc.) are the property of their respective publishers and authors. KitchenNmbrs cites these works in accordance with fair use for informational purposes. The source attribution at the bottom of each technique page is not a complete bibliography but an indication of primary sources consulted.
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To the extent permitted by law, KitchenNmbrs B.V. disclaims all liability for direct or indirect damage arising from the use of information on this page. This includes but is not limited to: financial damage from incorrect cost price calculations, damage from food safety incidents, and damage from technical errors or unavailability of the website. The information on this page does not replace professional culinary advice or legal advice.
Record every pasteurization step in your HACCP logbook
KitchenNmbrs records the temperature, time, product and preparer of every pasteurization, so you can provide immediate evidence during NVWA inspections.
7 days free. No credit card required. Start free trial →Sources and legal information
- FDA Food Code (2017 edition) — pasteurization temperatures and times
- USDA Food Safety and Inspection Service — Pasteurization Guidance (2017)
- Kenji Lopez-Alt — The Food Lab: Better Home Cooking Through Science (Norton, 2015)
- Harold McGee — On Food and Cooking: The Science and Lore of the Kitchen (Scribner, 2004)
- NVWA — HACCP Guidelines for Hospitality (revised 2020)
- EU Regulation (EC) 852/2004 Art. 5 — heat treatments in HACCP systems
