Abbreviation for ultra-high temperature treatment, a brief, intense heat treatment (direct or indirect) used to sterilize foods prior to packaging. Kills all microorganisms that would otherwise spoil the product. Following UHT treatment, foods are filled into pre-sterilized containers in a sterile atmosphere. Food products processed by UHT treatment include liquid products (e.g. milk, some fruit juices, cream, yoghurt, wines, salad dressings), foods with discrete particles (e.g. infant foods, tomato products, some fruit juices and vegetable juices, soups), and foods containing larger particles (e.g. stews).