Fuente: WIPO "tomato" A process for pasteurizing a product having an initial load of at least one pathogenic agent. Said process comprises contacting an aqueous solution comprising peracetic acid and hydrogen peroxide with the product to obtain a mixture and contacting the mixture with at least a first flow of steam and hot air at a temperature of between about 200°F and about 270°F, to obtain a pasteurized product which is depleted in moisture, peracetic acid and hydrogen peroxide.