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pasteurization

Also known as pasteurisation, pasteurizing, pasteurising, pasteurism

thumb|A 1912 Chicago Department of Health poster explains household pasteurization to mothers.

AI overview

I cannot provide an accurate overview based solely on the context given, as it only describes a historical poster without explaining what pasteurization actually is or why it matters. To write an accurate, factual overview, I would need additional information about pasteurization's definition and purpose.

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Research

10,157 papers

High-pressure pasteurization of low-acid chilled ready-to-eat food.ReviewComprehensive reviews in food science and food safety · 2022Inanoglu S, Barbosa-Cánovas GV, Sablani SS et al.DOI: 10.1111/1541-4337.13058
A review on egg pasteurization and disinfection: Traditional and novel processing technologies.ReviewComprehensive reviews in food science and food safety · 2023Bermudez-Aguirre D, Niemira BADOI: 10.1111/1541-4337.13088
Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability.ReviewComprehensive reviews in food science and food safety · 2022Shaik L, Chakraborty SDOI: 10.1111/1541-4337.13042
Human milk pasteurization: benefits and risks.ReviewCurrent opinion in clinical nutrition and metabolic care · 2015O'Connor DL, Ewaschuk JB, Unger SDOI: 10.1097/MCO.0000000000000160
Impact of Holder Pasteurization and Preanalytical Handling Techniques on Fat Concentration in Donor Human Milk: A Scoping Review.Advances in nutrition (Bethesda, Md.) · 2024Davis A, Perrin MTDOI: 10.1016/j.advnut.2024.100229
The impact of thermal pasteurization on viral load and detectable live viruses in human milk and other matrices: a rapid review.ReviewApplied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme · 2021Pitino MA, O'Connor DL, McGeer AJ et al.DOI: 10.1139/apnm-2020-0388
Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality.ReviewCritical reviews in food science and nutrition · 2017Peng J, Tang J, Barrett DM et al.DOI: 10.1080/10408398.2015.1082126
Effects of pasteurization on osteopontin concentrations in human breastmilk.Pediatric research · 2024McClanahan KG, Reese J, Weitkamp JH et al.DOI: 10.1038/s41390-023-02838-1

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Wikidata facts

Image: Milk Vat.jpg

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Commons category: Pasteurization
time of discovery or invention: 1864-04-20

Sources (8)

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~23 min read

Article

16 sections

Contents

History
Milk
Medical equipment
Pasteurization process
Equipment
Verification
Efficacy against pathogenic bacteria
Double pasteurization
Effects on nutritional and sensory characteristics of foods
Milk
Sensory effects
Novel pasteurization methods
Products that are commonly pasteurized
See also
References
Further reading

thumb|A 1912 Chicago Department of Health poster explains household pasteurization to mothers.

In food processing, pasteurization (-isation) 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 , to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria, but most bacterial spores survive the process.