Pasteurization in seafood refers to a heat treatment process that involves heating the seafood to a specific temperature for a set period of time to kill harmful microorganisms and reduce spoilage while preserving the quality and flavor of the product.
Sterilization, on the other hand, is a more intense process that eliminates all forms of microbial life, including bacteria, viruses, and spores. This is typically achieved through higher temperatures or longer exposure times, and often results in a longer shelf life for the seafood, but can also affect its taste and texture more than pasteurization.
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