food_microbiology  

 
pasteurization

  Pasteurization is the process of heating liquids for the purpose of destroying bacteria, protozoa, molds, and yeasts. The process was named after its creator, French chemist and microbiologist Louis Pasteur. Pasteurization is not intended to kill all pathogenic micro-organisms in the food or liquid. Instead, pasteurization aims to reduce the number of viable pathogens so they are unlikely to cause disease. Commercial-scale sterilization of food is not common because it adversely affects the taste and quality of the product.

  There are two main types of pasteurization used today: High Temperature/Short Time (HTST) and Extended Shelf Life (ESL) treatment. Ultra-high temperature (UHT or ultra-heat treated) is also used for milk treatment. In the HTST process, milk is forced between metal plates or through pipes heated on the outside by hot water, and is heated to 71.7 °C (161 °F) for 15-20 seconds. UHT processing holds the milk at a temperature of 138 °C (250 °F) for a fraction of a second. ESL milk has a microbial filtration step and lower temperatures than HTST. Milk simply labeled "pasteurisation” is usually treated with the HTST method, whereas milk labeled "ultra-pasteurisation” or simply "UHT" has been treated with the UHT method.

      Products that can be pasteurized

  Almonds, Apple cider ,Beer ,Canned food ,Crabs Eggs, Honey , Juice, Maple Syrup, Milk, Palm wine, Soy sauce, Sports drinks, Vinegar, Water, Wine.

  Sterilization refers to any process that effectively kills or eliminates transmissible agents (such as fungi, bacteria, viruses, and spore forms etc.) from a surface, equipment, foods, medications, or biological culture medium. The first application of sterilization was thorough cooking to effect the partial heat sterilization of foods and water. Cultures that practice heat sterilization of food and water have longer life expectancy and lower rates of disability. Canning of foods by heat sterilization was an extension of the same principle. Ingestion of contaminated food and water remains a leading cause of illness and death in the developing world, particularly for children.