pasteurises
Kills germs thermally
Pasteurises is the British spelling of pasteurizes—to heat a liquid, typically milk or juice, to a temperature that kills harmful microorganisms without significantly altering taste or nutritional value.
The process is named for Louis Pasteur, who developed it in the 1860s: The dairy pasteurises its milk before bottling.
Illness prevention through handling
- shelf-lifePeriod before spoilage
- hygienePractices maintaining cleanliness
- contaminationIntroduction of impurities
- regulationsEnforced rules and standards
inspection · FDA · USDA · grade A · certified · public health · quality control · traceability
Disease-causing microorganisms
- microbesMicroscopic living organisms
- bacteriaNucleus-free single-celled organisms
- salmonellaFoodborne bacterial illness
- listeriaFoodborne bacterial infection
tuberculosis · coliform · denaturation · inactivate · yeast · mold · spores
Thermal pathogen elimination process
- UHTExtreme-heat sterilization method
- homogenizationMaking things the same
- cold chainTemperature-controlled distribution system
- heat exchangerTransfers thermal energy between media
food safety
Illness prevention through handling
- shelf-lifePeriod before spoilage
- hygienePractices maintaining cleanliness
- contaminationIntroduction of impurities
regulations · inspection · FDA · USDA · grade A · certified · public health · quality control · traceability · expiration date
pathogens
Disease-causing microorganisms
- microbesMicroscopic living organisms
- bacteriaNucleus-free single-celled organisms
- salmonellaFoodborne bacterial illness
listeria · tuberculosis · coliform · denaturation · inactivate · yeast · mold · spores
pasteurization
Thermal pathogen elimination process
- UHTExtreme-heat sterilization method
- homogenizationMaking things the same
- cold chainTemperature-controlled distribution system
milk
Mammalian nursing fluid
beer · wine · eggs · cream · cheese · yogurt · kefir · buttermilk · honey · vinegar