page_title: Pasteurization
hierarchical_section_title: Pasteurization
caption_attribution_description: English: A Chicago Department of Health poster explains to mothers how to make cows' milk safer for bottle-fed babies. Source: Bulletin: Chicago School of Sanitary Instruction (August 31, 1912).15. From S. T. Rorer, “The Proper Food for a Child in Summer,” Ladies’ Home Journal 17 (July1900): 26.
context_page_description: Pasteurization or pasteurisation is a process in which packaged and non-packaged foods are treated with mild heat, usually to less than 100 °C, to eliminate pathogens and extend shelf life.
  The process is intended to destroy or deactivate organisms and enzymes that contribute to spoilage or risk of disease, including vegetative bacteria, but not bacterial spores. Since pasteurization is not sterilization, and does not kill spores, a second "double" pasteurization will extend the quality by killing spores that have germinated.
  The process was named after the French microbiologist, Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety.
  Most liquid products are heat treated in a continuous system where heat can be applied using a plate heat exchanger or the direct or indirect use of hot water and steam.
context_section_description: Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. 
  The process is intended to destroy or deactivate organisms and enzymes that contribute to spoilage or risk of disease, including vegetative bacteria, but not bacterial spores. Since pasteurization is not sterilization, and does not kill spores, a second "double" pasteurization will extend the quality by killing spores that have germinated.
  The process was named after the French microbiologist, Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety.
  Most liquid products are heat treated in a continuous system where heat can be applied using a plate heat exchanger or the direct or indirect use of hot water and steam. Due to the mild heat, there are minor changes to the nutritional quality and sensory characteristics of the treated foods. Pascalization or high pressure processing (HPP) and pulsed electric field (PEF) are non-thermal processes that are also used to pasteurize foods.
caption: A Chicago Department of Health poster explains to mothers about natural Pasteurization
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