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Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Germ theory's stance that the "germ" was the disease's necessary and sufficient cause—the single factor both required and complete to result in the disease—proved false. [12] Germ theory gradually evolved to include other factors, whereupon germ theory resembled miasmatic theory , which had had to recognize bacteria as a causal factor, and ...
In 1870, he concluded that the corpuscles were the cause of pébrine (it is now known that the cause is a microsporidian). [69] Pasteur also showed that the disease was hereditary. [72] Pasteur developed a system to prevent pébrine: after the female moths laid their eggs, the moths were turned into a pulp.
Pasteurization is widely used to prevent infected milk from entering the food supply. The pasteurization process was developed in 1864 by French scientist Louis Pasteur, who discovered that heating beer and wine was enough to kill most of the bacteria that caused spoilage, preventing these beverages from turning sour. The process achieves this ...
The previous incorrect distinction had stemmed in part from the fact that yeast had to be added to beer wort in order to provoke desired alcoholic fermentation, while the fermenting catalysts for wine occurred naturally on grapevines; the fermentation of wine had been viewed as 'artificial' since it did not require additional catalyst, but the ...
The Pasteurization of France is split into two sections: the first section ("War and Peace") is a history of the development and adoption of Pasteur's germ theory while the second ("Irreductions") is a theoretical work, structured into numbered clauses and elaborations, which presents an early version of actor-network theory.
3. The microorganism must cause the same disease when introduced into a new host. 4. The microorganism should be recovered from the new host. These postulates created the foundation for medical bacteriology. Koch did not have an understanding of viruses, so his second postulate is impossible for viral bodies.
A Tetra Pak ultra-pasteurization line. Ultra-high temperature processing ( UHT ), ultra-heat treatment , or ultra-pasteurization [ 1 ] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [ 2 ]