A METHOD FOR THE ASSESSMENT OF IN-LINE PASTEURIZATION OF FOOD-PROCESSING EQUIPMENT

Food-processing equipment that cannot be or does not need to be steril ized may need to be pasteurized, and it is important to test the hygie nic characteristics of such equipment to ensure that it can be pasteur ized effectively. Here the procedures recommended by the Test Methods subgroup of the European Hygienic Equipment Design Group (EHEDG) are s ummarized. This paper is the fourth 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 te st methods for the safe and hygienic processing of food. The group inc ludes representatives from research institutes, the food industry, equ ipment manufacturers and government organizations in Europe.