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Pasteurization

"Pasteurized" redirects here. For the racehorse, see Pasteurized (horse).

Pasteurized milk in Japan
A 1912 Chicago Department of Health poster explains household pasteurization to mothers.

In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria, but most bacterial spores survive the process.[1][2]

Pasteurization is named after the French microbiologist Louis Pasteur, whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine.[2][3] Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries for food preservation and food safety.[3]

By the year 1999, most liquid products were heat treated in a continuous system where heat is applied using a heat exchanger or the direct or indirect use of hot water and steam. Due to the mild heat, there are minor changes to the nutritional quality and sensory characteristics of the treated foods.[4] Pascalization or high pressure processing (HPP) and pulsed electric field (PEF) are non-thermal processes that are also used to pasteurize foods.[1]

  1. ^ a b Fellows, P. J. (2017). Food Processing Technology Principles and Practice. Woodhead Publishing Series in Food Science, Technology and Nutrition. pp. 563–578. ISBN 978-0-08-101907-8.
  2. ^ a b Tewari, Gaurav; Juneja, Vijay K. (2007). Advances in Thermal and Non-Thermal Food Preservation. Blackwell Publishing. pp. 3, 96, 116. ISBN 9780813829685.
  3. ^ a b "Heat Treatments and Pasteurisation". milkfacts.info. Archived from the original on 5 June 2007. Retrieved 12 December 2016.
  4. ^ Cite error: The named reference Rahman-1999 was invoked but never defined (see the help page).

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