is the process of heating to a temperature below the boiling point of water but high enough to destroy pathogenic microorganisms.

The controlled heating of a food to destroy all pathogenic microorganisms. The particular requirements for pasteurization are designed to kill Coxiella burnetii, the most heat-resistant pathogenic organism commonly associated with cow's milk.

Named for 19th century French scientist Louis Pasteur who discovered the process, it is a method of using heat to kill bacteria that would otherwise spoil wine or other foods. While effective, it tends to have a detrimental effect on the flavour and ageing potential of wine and so is seldom used for fine wine. Flash pasteurization is a less severe variation that is widely used.

The process of heating a beverage or other food, such as milk or beer, to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage, or undesired fermentation. Devised by Frenchman Louis Pasteur, this process both ensures the safety of milk products and increases their shelf-life. close window resize type

method of destroying all bacteria, invented in 1800s and integral to the popularization of cheese.

Heating food or liquid to high temperatures to kill bacteria and other microorganisms. This also kills yeast. Developed by Louis Pasteur (1822-1895).

heat-treating process to kill bacteria.

During pasteurisation food is heated to temperatures between 60° C and 100° C. It is used to prevent certain kinds of microbial food spoilage. It kills the less heat- resistant micro-organisms and the bacteria that are not sporulated.

Destoying any remaining yeast and bacteria through the use of heat which will lenghten a beers shelf life.

The process of heating finished beer to kill all living organisms in it, thereby stabilizing it for shipping and increased shelf life.

Under HTST (high temperature, short time) pasteurization, milk is heated to 160° – 175° F for 15 to 25 seconds to destroy pathogenic and other undesirable microorganisms that may be found in milk. Ultra high temperature (UHT) pasteurization occurs at 275° to 280° F for about 2 seconds.

("pas-ch&-r&-'zA-sh&n) — The process by which milk is heated above 145¡ F for at least 30 minutes, and then quickly cooled. The heating and cooling procedure destroys all harmful bacteria, but does not affect the taste or food value. First invented by Louis Pasteur in the late 1800s, it is now required for food safety.

Process of heating milk and other liquids to destroy microorganisms that can cause spoiling or disease.

A heat treatment of food that effectively reduces or kills disease causing bacteria. Dairy products such as eggs and milk that are not pasteurized may contain large amounts of pathogenic bacteria such as Salmonella, Campylobacter and Yersinia.

Partial sterilization of foods with heat or radiation to destroy microorganisms without major chemical changes to the substance.

The process of heating milk to destroy pathogenic (and beneficial) bacteria, rendering the milk "clean". The typical method employed is HTST or High Teperature, Short Time. Milk is held at a temperature of 161.5 degrees Fahrenheit (or 72 degrees Celsius) for at least 15 seconds.

(dairy science) The process of heating milk to kill pathogens that may be harmful to humans.

Heating of a specific food enough to destroy the most heat-resistant pathogenic or disease-causing microorganism known to be associated with that food.

Heating of beer to 60-79°C/140-174°F to stabilise it microbiologically.

the process of heating to kill bacteria

heating process in food that prevents bacterial contamination.

Mild heat treatment to destroy vegetative microorganisms; not complete destruction of microbes.

The elimination of microorganisms by heat applies for a certain period of time.

the process of heating milk or other liquids to destroy microorganisms that can cause disease or spoilage.

A process designed to reduce the population of pathogenic bacteria in a product, sufficient to ensure product safety but with modest impact on the nutritional properties and flavor of the product. Traditionally, this term has been applied to thermal processes but it can also refer to emergent alternative technologies with the purpose of pathogens inactivation.

Heat treatment of liquid or semi-liquid food products for the purpose of killing or inactivating disease-causing bacteria.

a heat treatment of food given for a short duration at a temperature generally below boiling point. Designed to kill those microorganisms living in a food which will harm consumers. Does not kill all living organisms. Usually combined with refrigeration of final product.

A process for killing pathogenic organisms by applying heat for a specific period of time.

heat treatment of food at temperatures below the boiling point of water to kill harmful organisms

a process in which disease-causing microorganisms in milk or other liquids are killed by heat.

Sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food.

A process that kills nonspore-forming micro-organisms by hot water or steam at 65-100oC.

partial sterilization of a substance (especially a liquid) using heat to destroy harmful organisms without inducing major chemical alteration of the substance.

A process in which a liquid, usually milk or juice, is briefly heated to kill bacteria.

Pasteurization is a process in which a product is heated to a high enough temperature so as to kill microorganisms that cause disease.

Beer must either be pasteurized or sterile-filtered to protect it from the continued growth of any stray yeast or other beer loving micro-organisms.

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. See the entire definition of Pasteurization

Process of sterilizing a substance using heat. With regard to African Violets, pasteurization is often used to sterilize potting soil.

Action aimed at destroying a large number of disease-causing germs in food. Traditionally done by heat treatment (as is the case with pasteurized milk), the process can also be carried out without heat, using the energy of ionization.

process developed by Louis Pasteur that suppressed the activity of living organisms in a beverage by heating it. (p. 791)

Intense heat is applied to a product to stop the growth of micro-organisms; it also stops fermentation and adds to shelf life of a product.

A process that uses controlled heat to kill bacteria. This makes milk safe to drink and improves its shelf life.

Pasteurization is the process of applying heat, usually to milk or cheese, for a specific period of time for the purpose of killing or retarding the development of pathogenic bacteria.

Flash heating of sensitive fluids such as mild, to kill bacteria. Pasteurized milk keeps longer. The pasteurizing process destroys the biophysical structure of milk.

destroying any potential pathogenic germs by heating milk at a minimum of 63ÐC for 30 min

A process for the partial sterilization (disinfection) of a substance, usually a liquid, by heating it to a critical temperature for a specified period of time.

Heating milk or other substances to a temperature of 140ºF for 30 minutes to kill harmful bacteria.

Heat treatment applied to a Substrate to destroy unwanted organisms but keeping favourable ones alive. The temperature range is 60°C to 80°C(140°F-175°F). The treatment is very different from Sterilization, which aims at destroying all organisms in the Substrate .

The process of heating milk to a specific temperature for a specific period of time in order to destroy any disease-producing bacteria, also checking the activity of fermentative bacteria.

Pasteurization (or pasteurisation) is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts. The process was named after its inventor, French scientist Louis Pasteur. The first pasteurization test was completed by Pasteur and Claude Bernard on April 20, 1862.