<p>A method for pasteurizing a pouched fluid food which comprises intermittently rotating a pouch to thereby rotationally pasteurize the same, stopping the intermittent rotation over a period of time sufficient for the disappearance of bubbles having been generated in the fluid food due to the rotation during a selected rotation time to such an extent that the interface between the fluid food and the head space would not get burned, and repeating the rotating and stopping operations.</p>
