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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.
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]
Besides UHT, aseptic processing may be used in conjunction with any of the microbe-reduction technologies listed below. With pasteurization and "high pressure pasteurization", the food may not be completely sterilized (instead achieving a specified log reduction), but the use of sterile packaging and environments is retained.
Diet and food safety experts say the potential risks and equal nutritional values between raw and pasteurized milk make choosing pasteurization a no-brainer. Here's what they want you to know ...
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 ...
Flash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, wine, and some dairy products such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have ...
The U.S. Food and Drug Administration said on Friday that preliminary results of gold-standard PCR tests showed pasteurization killed the bird flu virus in milk, though. ...
The FDA Food Code exempts pasteurized shell eggs from the definition of "time/temperature control for safe food." [1] [3] requirement to carry a safe handling advisory statement. [2] The U.S. Department of Agriculture also states, "In-shell pasteurized eggs may be used safely without cooking." [2]