- Sterilization targets all microorganisms and vegetative spores even the hardy gram-positive ones. Complete destruction of microorganisms is the target. High steam temperatures are used. After sterilization, a shelf-stable (food) product is obtained.
- Pasteurization targets pathogens and vegetative cells. It is generally done at milder temperatures e.g. with hot water. After pasteurization, refrigeration of the product may be required to prevent spoilage.
SaniZap machines and high-temperature steam above its inversion temperature can be used for sterilization provided the correct residence time and temperature are employed.