Pasteurization (or pasteurisation) is the process of heating liquids for the purpose of destroying viruses and harmful organisms such as bacteria, protozoa, molds, and yeasts. The process was named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurisation test was completed by Pasteur and Claude Bernard on April 20, 1862. liquids are things you use when your constapated. ... Stop editing pages god ... A pathogen or infectious agent is a biological agent that causes disease or illness to its host. ... Phyla/Divisions Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Omnibacteria Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular, bacterium) are a major group of living organisms. ... Leishmania donovani, (a species of protozoan) in a bone marrow cell (in Greek proto = first and zoa = animals) are one-celled eukaryotes (that is, unicellular microbes whose cells have membrane-bound nuclei) that commonly show characteristics usually associated with animals, mobility and heterotrophy. ... This article is about the fungi known as molds. ... Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with approximately 1,500 species described. ... Louis Pasteur (December 27, 1822 – September 28, 1895) was a French chemist best known for his remarkable breakthroughs in microbiology. ... Claude Bernard Claude Bernard (July 12, 1813 - February 10, 1878) was a French physiologist. ... is the 110th day of the year (111th in leap years) in the Gregorian calendar. ... This article is about 1862 . ...

Unlike sterilisation, pasteurisation is not intended to kill all micro-organisms (pathogenic) in the food or liquid. Instead, pasteurisation aims to achieve a "logarithmic reduction" in the number of viable organisms, reducing their number so they are unlikely to cause disease (assuming the pasteurised product is refrigerated and consumed before its expiration date). Commercial-scale sterilisation of food is not common, because it adversely affects the taste and quality of the product. Sterilization (or Sterilisation) is the elimination of all transmissible agents (such as bacteria, prions and viruses) from a surface or piece of equipment. ... A microorganism or microbe is an organism that is so small that it is microscopic (invisible to the naked eye). ... Look up logarithm in Wiktionary, the free dictionary. ...

Pasteurisation typically uses temperatures below boiling since at temperatures above the boiling point for milk, casein micelles will high temperature/short time (HTST)]] and Extended Shelf Life (ESL) treatment. Ultra-high temperature (UHT, Also known as 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.^[1] Milk simply labeled "pasteurised" is usually treated with the HTST method, whereas milk labeled "ultra-pasteurized" or simply "UHT" must be treated with the UHT method. Casein (from Latin caseus cheese) is the most predominant phosphoprotein found in milk and cheese. ... Schematic of a micelle. ... A brick of French UHT milk Ultra-high temperature processing (or UHT) is the partial sterilization of food by heating it for a short time, around 1-2 seconds, at a temperature significantly above 100°C, typically 135-140°C. The high temperature reduces the processing time, which reduces the...

Pasteurisation methods are usually standardised and controlled by national food safety agencies (such as the USDA in the United States and the Food Standards Agency in the United Kingdom). These agencies require milk to be HTST pasteurised in order to qualify for the "pasteurised" label. There are different standards for different dairy products, depending on the fat content and the intended usage. For example, the pasteurisation standards for cream differ from the standards for fluid milk, and the standards for pasteurising cheese are designed to preserve the phosphatase enzyme, which aids in cutting. USDA redirects here. ... The Food Standards Agency is a non-ministerial government department of the Government of the United Kingdom. ... For other uses of Cream, see Cream (disambiguation). ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... A phosphatase is an enzyme that dephosphorylates its substrate; i. ... Ribbon diagram of the enzyme TIM, surrounded by the space-filling model of the protein. ...

The HTST pasteurisation standard was designed to achieve a 5-log reduction (0.01% of the original) in the number of viable microorganisms in milk. This is considered adequate for destroying almost all yeasts, mold, and common spoilage bacteria and also to ensure adequate destruction of common pathogenic heat-resistant organisms (including particularly Mycobacterium tuberculosis, which causes tuberculosis and Coxiella burnetii, which causes Q fever). HTST pasteurisation processes must be designed so that the milk is heated evenly, and no part of the milk is subject to a shorter time or a lower temperature. Binomial name Zopf 1883 Mycobacterium tuberculosis is the bacterium that causes most cases of tuberculosis. ... Tuberculosis (abbreviated as TB for tubercle bacillus or Tuberculosis) is a common and deadly infectious disease caused by mycobacteria, mainly Mycobacterium tuberculosis. ... Binomial name (Derrick 1939) Philip 1948 Coxiella burnetii is a species of intracellular, pathogenic bacteria, and is the causative agent of Q fever. ...

Recent developments

A newer method called flash pasteurisation involves shorter exposure to higher temperatures, and is claimed to be better for preserving color and taste in some products. Flash pasteurization is a method of heat pasteurization of perishable beverages like milk, fruit and vegetable juices, and beer. ...

The term cold pasteurisation is used sometimes for the use of ionizing radiation (see Food irradiation) or other means (e.g. chemical) to kill bacteria in food. Food irradiation is also sometimes called "electronic pasteurisation". Food irradiation is the process of exposing food to ionizing radiation in order to disinfest, sterilize, or preserve food. ... Radiation hazard symbol. ... The Radura logo, used to show a food has been treated with radiation. ...

Products that can be pasteurised

• Almonds
• Apple cider
• Beer
• Canned food
• Crabs
• Eggs
• Honey
• Juice
• Milk
• Soy sauce
• Sports drinks
• Water
• Wine
• Sperm

This article refers to the plant. ... American-style apple cider, left; Apple juice, right. ... For other uses, see Beer (disambiguation). ... Canning is a method of preserving food by first heating it to a temperature that destroys contaminating micro-organisms, and then sealing it in air-tight jars or cans. ... Phthirus pubis Pubic lice (Phthirus pubis), also known as crabs , are one of the many varieties of lice (singular louse) specialized to live on different areas of different animals. ... Chicken egg (left) and quail eggs (right), the types of egg commonly used as food An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... For other uses, see Honey (disambiguation). ... For other uses, see Juice (disambiguation). ... A glass of cows milk. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... A sports drink is a beverage which is supposed to rehydrate athletes, as well as restoring electrolytes, sugar, and other nutrients. ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... For other uses, see Wine (disambiguation). ... For other uses, see Sperm (disambiguation). ...

Pasteurisation of Milk

Pasteurisation is typically associated with milk, first suggested by Franz von Soxhlet in 1886. HTST pasteurised milk typically has a refrigerated shelf life of two to three weeks, whereas ultra pasteurised milk can last much longer when refrigerated, sometimes two to three months. When UHT treatment is combined with sterile handling and container technology (such as aseptic packaging), it can even be stored unrefrigerated for 3-4 months.^{[citation needed]} A glass of cows milk. ... Franz Ritter von Soxhlet (1848-1926): German agricultural chemist who invented the Soxhlet_extractor in 1879 and proposed that Pasteurization be applied to milk in 1886. ... Refrigeration is the process of removing heat from an enclosed space, or from a substance, and rejecting it elsewhere for the primary purpose of lowering the temperature of the enclosed space or substance and then maintaining that lower temperature. ... Shelf-life is the length of time that corresponds to a tolerable loss in quality of a processed food. ...

Alternative milk pasteurisation standards

In addition to the standard HTST and UHT standards, there are other lesser-known pasteurisation techniques. The first technique, called "batch pasteurisation", involves heating large batches of milk to a lower temperature, typically 68 °C (145 °F) for 30 minutes, followed by quick cooling to about 4 °C (39 °F). The other technique is called higher-heat/shorter time (HHST), and it lies somewhere between HTST and UHT in terms of time and temperature. Pasteurisation causes some irreversible and some temporary denaturation of the proteins in milk.

In 2001, the Animal and Plant Health Inspection Service of the USDA considered new rules requiring double pasteurisation, which would have entailed holding milk at 72 °C (161 °F) for two separate 15-second periods, instead of one 30-second period as was the current standard. In most jurisdictions, milk treated by double pasteurisation might not be considered pasteurised, depending on the temperature and duration of the heat treatment. Heat treatment might also be performed at a lower temperature or for a shorter time. Such milk could possibly be called "raw milk" or, confusingly, "unpasteurised milk". It cannot be called "pasteurised", even though a significant number of pathogens are destroyed during the process. The U.S. Department of Agriculture, also called the Agriculture Department, or USDA, is a Cabinet department of the United States Federal Government. ... Raw milk is milk that has not been pasteurized or homogenized before consumption. ...

Some of the diseases that pasteurisation can prevent are tuberculosis, diphtheria, polio, salmonella, strep throat, scarlet fever, and typhoid fever. Tuberculosis (abbreviated as TB for tubercle bacillus or Tuberculosis) is a common and deadly infectious disease caused by mycobacteria, mainly Mycobacterium tuberculosis. ... Poliomyelitis (polio), or infantile paralysis, is a viral paralytic disease. ... Species S. enterica This article is about the bacteria. ... Strep throat (or Streptococcal pharyngitis, or Streptococcal Sore Throat) is a form of Group A streptococcal infection that affects the pharynx. ... For a similar disease with a similar name, see typhus. ...

In regions including Africa and South Asian countries, it is common to boil milk to sterilize it after it is harvested. This intense heating greatly changes the flavor of milk, which the respective people are accustomed to.^{[citation needed]}

Are current milk pasteurisation standards adequate?

Milk pasteurization has been subject to increasing scrutiny in recent years, due to the discovery of pathogens that are both widespread and heat resistant (able to survive pasteurization in significant numbers).^{[citation needed]}Researchers have developed more sensitive diagnostics, such as real-time PCR and improved culture methods, that have enabled them to identify pathogens in pasteurized milk. Wikipedia does not yet have an article with this exact name. ...

See also

• Cold pasteurization
• Dairy product
• Flash pasteurization
• Homogenization
• Solar water disinfection (also known as "solar water pasteurization")

Food irradiation is the process of exposing food to ionizing radiation in order to disinfest, sterilize, or preserve food. ... Dairy products are generally defined as foodstuffs produced from milk. ... Flash pasteurization is a method of heat pasteurization of perishable beverages like milk, fruit and vegetable juices, and beer. ... Homogenization (or homogenisation) is a term used in many fields such as Chemistry, agricultural science, food technology, sociology and cell biology. ... This article or section is in need of attention from an expert on the subject. ...

External links

• Water pasteurization article in the Solar Cooking Wiki
• A large collection of photographs from Dr. Robert Metcalf's solar water pasteurization projects in Africa
• Niro and GEA Liquid Processing information about pasteurization
• California Almond Board Action Plan for the Pasteurization of Almonds

References

1. ^ http://findarticles.com/p/articles/mi_m3301/is_2_102/ai_72705825