Life extension is allowed by barrier packaging resistant to pasteurization and sterilization treatments.

PASTEURIZATION is a technique whereby foods are subjected to a thermal shock (always under 100ºC) for a period of time. The heating is achieved through steam, hot water, dry heat, or electrical current.
This process destroys most of the microorganisms present, therefore extending the shelf of the product.

STERILIZATION is the technique used to destroy or deactivate all microorganisms which could lead to deterioration or toxicity. Normally, this is carried out in autoclaves at temperatures of between 110º and 130ºC, achieved through steam or boiling water.