Pasteurisation
Pasteurisation
Pasteurisation (pronounced pas·teur·i·sa·tion, /pæstʃərɪˈzeɪʃən/) is a process that kills microbes (such as bacteria, viruses, yeasts, molds, etc.) in food and drink, such as milk, juice, canned food, and others. It was named after the French scientist Louis Pasteur, who discovered that heating beer and wine was enough to kill most of the bacteria that caused spoilage, preventing these beverages from turning sour.
Etymology
The term "pasteurisation" comes from the name of French scientist Louis Pasteur. Pasteur is known for his remarkable breakthroughs in the causes and prevention of diseases. His experiments supported the germ theory of disease, also reducing mortality from puerperal fever (childbed), and he created the first vaccine for rabies and anthrax. The process of pasteurisation was named after Pasteur in honor of his scientific contributions.
Process
Pasteurisation is a heat treatment process that destroys pathogenic microorganisms in certain foods and beverages. The process was first used by Louis Pasteur in 1864 to prevent fermented wine from souring.
The process of pasteurisation involves heating a product to a specific temperature for a definite length of time and then cooling it immediately. This process slows microbial growth in food.
The process aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming the pasteurised product is stored as indicated and is consumed before its expiration date). Commercial-scale sterilisation of food is not common because it adversely affects the taste and quality of the product. Certain low acid foods like green beans are heated to 121 °C (250 °F) for 3 minutes and then rapidly cooled under high pressure in a process called retort pouch.
Related Terms
External links
- Medical encyclopedia article on Pasteurisation
- Wikipedia's article - Pasteurisation
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