Journal of Food Technology and Preservation

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Rapid Communication - Journal of Food Technology and Preservation (2023) Volume 7, Issue 2

The science of pasteurization: Preserving food safety and quality.

Pasteurization is a process of heating liquids, such as milk, juice, and beer, to a temperature that is high enough to kill harmful bacteria and pathogens, but not high enough to change the taste or texture of the product. The process was named after the French scientist Louis Pasteur, who discovered the process in the 19th century and revolutionized the food and beverage industry by making food safer and longer-lasting. Louis Pasteur discovered pasteurization while studying the spoilage of wine. He found that heating wine to a temperature of 60°C (140°F) for a short period of time was effective in killing harmful bacteria and yeasts that were causing the wine to spoil. This process is now known as pasteurization. The process was later adapted for other liquids, including milk, which was a common source of disease due to contamination by bacteria such as salmonella and E. coli. Benefits of pasteurization have numerous benefits that make it an essential process in the food and beverage industry.

Author(s): Sharon Unger*

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