pasteurization
Sign in to savethumb|A 1912 Chicago Department of Health poster explains household pasteurization to mothers.
AI overview
I cannot provide an accurate overview based solely on the context given, as it only describes a historical poster without explaining what pasteurization actually is or why it matters. To write an accurate, factual overview, I would need additional information about pasteurization's definition and purpose.
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Article
16 sectionsContents
- History
- Milk
- Medical equipment
- Pasteurization process
- Equipment
- Verification
- Efficacy against pathogenic bacteria
- Double pasteurization
- Effects on nutritional and sensory characteristics of foods
- Milk
- Sensory effects
- Novel pasteurization methods
- Products that are commonly pasteurized
- See also
- References
- Further reading
thumb|A 1912 Chicago Department of Health poster explains household pasteurization to mothers.
In food processing, pasteurization (-isation) 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 , 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.