Pasteurize

Pasteurization is a process that kills microbes (such as bacteria, viruses, yeasts, molds, and protozoa) in food and drink, such as milk, juice, canned food, and others. It was invented by French scientist Louis Pasteur during the nineteenth century. Pasteurization is used to make food safe to eat and to extend its shelf life.

History

Pasteurization was first developed by Louis Pasteur and Claude Bernard in 1862, although the process was not called "pasteurization" until some years later. The process was originally used to prevent wine and beer from souring. It was only after the discovery of the germ theory of disease that the process was applied to milk and other food products.

Process

Pasteurization is a heat treatment process that destroys pathogenic microorganisms in certain foods and beverages. The process is named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurization test was completed by Pasteur and Claude Bernard on April 20, 1862.

Pasteurization kills harmful bacteria by heating the milk for a short time and then cooling it. The most common method of pasteurization in the United States today is High-Temperature Short-Time (HTST) pasteurization, which uses metal plates and hot water to raise milk temperatures to at least 161.6°F (72°C) for not less than 15 seconds, followed by rapid cooling.

Types of Pasteurization

There are several types of pasteurization used today, including:

• High-Temperature Short-Time Treatment (HTST): This method, also known as "flash pasteurization," involves heating milk or juice to 72°C (161°F) for at least 15 seconds.

• Ultra-High Temperature (UHT) Treatment: Also known as "ultra-pasteurization," this method involves heating milk or juice to 138°C (280°F) for at least two seconds.

• Low-Temperature Long-Time Treatment (LTLT): This method, also known as "batch pasteurization," involves heating milk or juice to 63°C (145°F) for at least 30 minutes.

Benefits and Criticisms

Pasteurization has been recognized as one of the most effective food safety interventions, significantly reducing the incidence of foodborne illnesses. However, it has also been criticized for potentially reducing the nutritional quality of foods and for being ineffective against all types of pathogens.

See Also

• Food preservation
• Food safety
• Milk
• Louis Pasteur

References

Pasteurize Resources
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