Pasteurization

Definition

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

1. Developed by Louis Pasteur, the process involves heating liquids to a specific temperature for a set period of time.
2. 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).
3. Pasteurization is effective in controlling bacteria such as Salmonella, Listeria, and E. coli.
4. Unlike sterilization, pasteurization does not kill all microorganisms; it reduces them to safe levels.
5. 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?

Related terms

Sterilization: A process that eliminates or kills all forms of microbial life, including spores.

Autoclaving: A sterilization method using high-pressure saturated steam at temperatures above boiling point.

Disinfection: The process of eliminating or reducing harmful microorganisms from inanimate objects and surfaces.