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 anthrax and 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)
medical
dictionary, online medical dictionary, medical
terminology dictionary, free online medical
dictionary, medical dictionary, online medical
dictionary, medical terminology dictionary, free
online medical dictionary, dictionary medical,
dictionary medical online, dictionary medical
terminology, dictionary free medical online,
dictionary free medical, dictionary medical
terms, dictionary drug medical medicine,
dictionary health illustrated medical nursing
profession stedmans, dictionary English medical,
dictionary medical online terminology,
dictionary encyclopedia medical online,
condition dictionary medical, dictionary
medical, dictionary drug medical, medical
dictionary software, cyclopedic dictionary index
medical tabers thumb, medical dictionary, online
medical dictionary, medical terminology
dictionary
