What is pasteurization?

In 1864, a French man named Louis Pasteur found that liquids such as milk can be heated to temperature slightly below cooking and held for a specified time to eliminate the most harmful bacteria. The pasteurization process is named after Louis Pasteur as recognition of his immense contribution to the theory of food safety and disease. Food shops carry a wide range of pasteurized goods including milk, juices, milk milk and other similar food products. Many nations require food to be pasteurized for safety.

Pasteurization relies on the principle that the most harmful bacterial can be killed by heat. The most effective way of killing bacteria is cooking, but this threatens the taste of the liquid. Pasteurization hits a happy medium and keeps the taste delicious and at the same time ensures safer food. In addition to minimizing the risk of the disease, pasteurization also makes food more stable and less likely to be rotting, which means that fresh dairy products of juiceY are available to more people.

There are two primary pasteurization methods: the liquid can be heated to 145 degrees Fahrenheit (63 degrees Celsius) and held there at least thirty minutes, or the liquid may be pasteurized at 161 ° Fahrenheit (72 Degrees). Pasteurization can be performed by a continuous method where the liquid flows through the pasteurization system or by means of a batch method where one batch of liquid is pasteurized at once. Constant pasteurization is popular for large manufacturers because it does not slow down the supply pipe as well as batch pasteurization.

Pasteurization must be performed on clean equipment. If bacteria are introduced after a passine, it can colonize it and potentially cause the outbreak of the disease transmitted by food. For this reason, a company that performs pasteurization is subject to frequent inspections to ensure that the devices that use

After PasterizacEven bacteria can still appear. It is important that the food is safely handled and stored in every step of the supply process from the animal, fruit or vegetables to the stomach. In most cases, after pasteurizing food, it should be cooled. The food is kept cold until it is delivered in chilled trucks in food stores that store food under the cold until consumers buy. Domestic consumers are responsible for monitoring the temperature guidelines to ensure that the foods that consume are safe.