MEDICAL DICTIONARY
Pasteurization: A method of treating food by heating it to a certain point to kill pathogenic (disease-causing) organisms but not harm the flavor or quality of the food. Milk is pasteurized by heating it to about 145°F (63°C) for 30 minutes or, using the "flash" method, by heating it to 160°F (71°C) for 15 seconds, followed by rapid cooling to below 50°F (10°C), at which temperature it is stored. Pasteurization is also used with beer, wine, fruit juices, cheese and egg products. Fresh-squeezed unpasteurized fruit juices are a potential hazard, as some E. coli outbreaks have sadly shown.
Named for the French chemist and biologist Louis Pasteur (1822-1895) who invented pasteurization, developed the germ theory, founded the field of bacteriology and created the first vaccines against anthrax and rabies . Pasteur's impact upon medicine was so profound that his name remains attached, not only to pasteurization but also to many other matters (the Pasteur effect; pasteurella; pasteurellaceae; pasteurellaceae infections; pasteurella haemolytica; pasteurella infections; pasteurella multocida; pasteurellosis, pneumonic; pasteurism; etc)
|
DISCLAIMER:
Information on this site is provided for informational
purposes and is not meant to substitute for the advice
provided by your own physician or other medical professional.
You should not use the information contained herein
for diagnosing or treating a health problem or disease,
or prescribing any medication. You should read carefully
all product packaging. Not all Canadian drugs, Canada
prescription and Canadian prescription medicine is available
at discount Canadian on line pharmacies. If you have
or suspect that you have a medical problem, promptly
contact your health care provider. Information and statements
regarding diet supplements have not been evaluated by
Health Canada and are not intended to diagnose, treat,
cure, or prevent any disease. All trade and service
marks mentioned on this site are recognized as belonging
to their respective owners.
|
|
|
|
