Pasteurization
From The Art and Popular Culture Encyclopedia
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The Pasteurization of France (1984) |
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Pasteurization or pasteurisation is a process in which water and certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually to less than 100 °C, to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate organisms and enzymes that contribute to spoilage or risk of disease, including vegetative bacteria, but not bacterial spores.
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Products that are commonly pasteurized
- Beer
- Canned food
- Dairy products
- Eggs
- Milk
- Juices
- Low alcoholic beverages
- Syrups
- Vinegar
- Water
- Wines
- NutsTemplate:Div col end
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See also
- Food irradiation
- Flash pasteurization
- Pascalization
- Homogenization
- Pasteurized eggs
- Solar water disinfection
- Thermoduric bacteria
- Food preservation
- Food storage
- Food microbiology
- Sterilization
- Thermization
Unless indicated otherwise, the text in this article is either based on Wikipedia article "Pasteurization" or another language Wikipedia page thereof used under the terms of the GNU Free Documentation License; or on research by Jahsonic and friends. See Art and Popular Culture's copyright notice.
