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Pasteurization - Dictionary Definition and Overview |
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Pasteurization : (noun)
1: partial sterilization of foods at a temperature that
destroys harmful microorganisms without major changes in
the chemistry of the food [syn: pasteurisation]
Based on WordNet 2.0
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Pasteurization : \Pas*teur`i*za"tion\, n.
A process devised by Pasteur for preventing or checking
fermentation in fluids, such as wines, milk, etc., by
exposure to a temperature of 140[deg] F., thus destroying the
vitality of the contained germs or ferments.
Based on Webster's Revised Unabridged Dictionary
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Pasteurization : Pasteurization: A method of treating food by heating it to a certain point to kill pathogenic (disease-causing) organisms but not harm the flavor or quality of the food. Milk is pasteurized
by heating it to about 145°F (63°C) for 30 minutes or, using the "flash" method, by heating it to 160°F (71°C) for 15 seconds, followed by rapid cooling to below 50°F (10°C), at which temperature it is
stored. Pasteurization is also used with beer, wine, fruit juices, cheese and egg products. Fresh-squeezed unpasteurized fruit juices are a potential hazard, as some E. coli outbreaks have sadly shown.
Named for the French chemist and biologist Louis Pasteur (1822-1895) who invented pasteurization, developed the germ theory, founded the field of bacteriology and created the first vaccines against
rabies . Pasteur's impact upon medicine was so profound that his name remains attached, not only to pasteurization but also to many other matters (the Pasteur effect; pasteurella; pasteurellaceae;
pasteurellaceae infections; pasteurella haemolytica; pasteurella infections; pasteurella multocida; pasteurellosis, pneumonic; pasteurism; etc)
Based on Webster's Revised Unabridged Dictionary (1913)
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