Pasteurization

usgb/ˌpæstʃərəˈzeɪʃn/
noun

The process of heating a food or drink, usually liquid, to a specific temperature for a specific period of time to kill harmful bacteria, viruses, fungi, and other pathogens to make it safe to consume.

Milk is often sold in supermarkets after pasteurization to ensure it's safe for consumption.
Visual representation of "pasteurization" - The process of heating a food or drink, usually liquid, to a specific temperature for a specific period of time to kill harmful bacteria, viruses, fungi, and other pathogens to make it safe to consume.

Often appears as...

  • milk pasteurization
  • juice pasteurization

Usage tips

Technical

Definition 1 of 1
Visual representation of "pasteurization"
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Health Safety

Pasteurization is primarily about making food safe by destroying harmful organisms.

Illustration for Health Safety
Pasteurization ensures that the cheese is free from harmful bacteria.
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Temperature Critical

The exact temperature and time used in pasteurization are crucial for its effectiveness.

Illustration for Temperature Critical
The pasteurization of this yogurt involved heating it to 85°C for 30 seconds.
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Not Sterilization

Unlike sterilization, pasteurization doesn't kill all microbes, just reduces them to safe levels.

Illustration for Not Sterilization
While pasteurization kills most bacteria in milk, it's not designed to sterilize the milk completely.
Visual representation of the word "Pasteurization"

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