Pasteurization is a heat treatment process that kills pathogenic microorganisms in foods and beverages. It aims to extend shelf life while maintaining the nutritional and sensory qualities.
5 Must Know Facts For Your Next Test
Developed by Louis Pasteur, the process involves heating liquids to a specific temperature for a set period of time.
Common temperatures for pasteurization range from 63°C (145°F) for 30 minutes (batch method) to 72°C (161°F) for 15 seconds (high-temperature short-time method).
Pasteurization is effective in controlling bacteria such as Salmonella, Listeria, and E. coli.
Unlike sterilization, pasteurization does not kill all microorganisms; it reduces them to safe levels.
The method is widely used in dairy products, juices, and alcoholic beverages.
Review Questions
What are the typical temperature and time parameters for high-temperature short-time pasteurization?
Who developed the process of pasteurization and why?
How does pasteurization differ from sterilization in terms of microbial control?