when did pasteurization of milk began
Routine pasteurization of milk began in the United States in the 1920s and became widespread by 1950 as a means to reduce contamination and reduce human illnesses. It led to dramatic reductions in the number of people getting sick from diseases that had previously been transmitted commonly by milk.he risk of getting sick from drinking raw milk is greater for infants and young children, the elderly, pregnant women, and people with weakened immune systems, such as people with cancer, an organ transplant, or HIV/AIDS, than it is for healthy school-aged children and adults.
In 1938, milk products were the source of 25% of all food and waterborne illnesses that were traced to sources, but now they account for far less than 1% of all food and waterborne illnesses. Pasteurization is the process of heating a liquid to below the boiling point to destroy microorganisms.It was developed by Louis Pasteur in 1864 to improve the keeping qualities of wine. Commercial pasteurization of milk began in the late 1800s in Europe and in the early 1900s in the United States.n 1938, milk products were the source of 25% of all food and waterborne illnesses that were traced to sources, but now they account for far less than 1% of all food and waterborne illnesses. Pasteurization is the process of heating a liquid to below the boiling point to destroy microorganisms.