PASTEURIZATION Meaning and
Definition
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Pasteurization is a process of treating food, typically liquids such as milk, juice, or beer, in order to destroy harmful bacteria and prolong its shelf life. The name "pasteurization" derives from the French scientist Louis Pasteur, who developed the method in the 19th century. The purpose of pasteurization is to reduce the risk of foodborne illnesses caused by various microorganisms, especially harmful bacteria like Salmonella, Escherichia coli (E. coli), and Listeria monocytogenes.
The process involves heating the food product to a specific temperature for a predetermined time and then rapidly cooling it down in order to kill or inactivate harmful microorganisms without significantly altering the taste or nutritional properties of the food. Pasteurization can be achieved using different methods, such as high-temperature short-time (HTST) pasteurization, batch pasteurization, or ultra-pasteurization.
The most common form of pasteurization is HTST, which involves heating the liquid to a temperature around 72 to 75 degrees Celsius (161 to 167 degrees Fahrenheit) for a minimum of 15 seconds. This method can effectively eliminate the majority of harmful bacteria while preserving the flavor and quality of the food.
Pasteurization plays a crucial role in food safety, as it helps prevent the transmission of diseases through contaminated food and ensures that products remain safe for consumption. By destroying or reducing the number of harmful microorganisms, pasteurization significantly extends the shelf life of perishable food and provides consumers with safer and more hygienic products.
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The heating of milk or other liquids for about thirty minutes to 68° C. (154.4° F.) whereby the living bacteria are destroyed; the spores are unaffected, but are kept from developing by immediately cooling the liquid to 10° C. (50° F.) or lower.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
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Etymology of PASTEURIZATION
The word "pasteurization" is derived from the name of Louis Pasteur, a French chemist and microbiologist who developed the process of pasteurization in the 19th century. Pasteurization refers to the process of heating food or liquid, especially milk, to a specific temperature for a certain period of time to kill or deactivate harmful bacteria and pathogens. The word "pasteurization" was coined in homage to Louis Pasteur for his significant contributions to this method of food preservation.
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