What is the duration in seconds of the high temperature short time method of mild pasteurization?

The high temperature short time (HTST) method of mild pasteurization is designed to eliminate pathogenic microorganisms in food products while maintaining their quality. This specific method typically involves heating the food or beverage to a temperature of at least 160°F (71°C) for a duration of 15 seconds. This brief exposure to high temperature ensures that harmful bacteria are effectively killed, while minimizing the negative effects on flavor and nutritional value.

The choice of 15 seconds aligns with established food safety standards and guidelines, which have been developed through extensive research on the thermal resistance of pathogens and the sensory characteristics of food products. While other methods may involve longer durations or different temperature thresholds, the hallmark of HTST pasteurization is achieving safety in a short time frame without compromising the product's overall quality.