About the Minçavi Foods

Pasteurization at your service!

Do you remember the period when milk was delivered straight to your door? Back then, milk had to be consumed fairly quickly due to its very limited conservation properties. Today, thanks to the benefits of pasteurization, milk can be kept refrigerated for longer periods of time, which also greatly improves the quality of our daily lives. Pasteurization was first introduced in the 1800s by Louis Pasteur, in order to destroy bacteria found in wine. Today, Pasteurization is used in many different types of foods and beverages, such as:

Beer
Fruit Juices
Milk
Eggs
Liquids
Honey
Cider
Ready-to-Serve Meals

Aliments Minçavi uses this procedure to extend the shelf life of the ready-to-serve meals and to be able to satisfy its many clients.

What is pasteurization?

Pasteurization is a procedure that allows food to be heated at a defined temperature for a defined period of time. The temperature for pasteurization varies between 65°C (149°F) and 100°C (212°F) or higher. The heat destroys all of the pathogenic bacteria and other bacteria which cause food to deteriorate. To ensure the quality of food, the product is heated then chilled very rapidly. Pasteurization destroys pathogenic bacteria, but it is still important to refrigerate pasteurized foods to prevent the proliferation of bacteria not yet destroyed.

There are many interesting advantages to Pasteurization; such as:

Better product quality
Better food safety
Better leeway or flexibility in regards to food consumption

The benefits of Minçavi Foods