Pasteurization Free Essay, Term Paper and Book Report
Pasteurization is a food preservation process that heats treats foods in order to kill bacteria, yeasts, and molds (Murano, 2003). This process involves a low-order heat treatment typically below the boiling point of water. An example of a food that is typically pasteurized is milk, which undergoes a mild thermal processing treatment at >160°F for at least 15 seconds (Murano, 2003). Pasteurization has two solid objectives: in terms of milk and eggs, it is used to destroy organisms that are present in food that could affect the public health, and the second more common objective is to extend food product shelf life from a microbial and enzymatic perspective (Murano, 2003).
Since many pasteurized products still contain living organisms capable of growing, this then limits their storage or shelf life. This is why many pasteurized products must be refrigerated, so it will stop the growth of surviving organisms. There are two things to remember when talking pasteurization: temperature and time.
Background
Louis Pasteur created the pasteurization process. Louis Pasteur was born on Dece......
Word Count: 1050
Page Count: 4.2 (250 words a page / double spaced)
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