- 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. Pasteurization is used with beer, milk, fruit juices, cheese and egg products. 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)
* * *The heating of milk, wines, fruit juices, etc., for about 30 minutes at 68°C (154.4°F) whereby living bacteria are destroyed, but the flavor or bouquet is preserved; the spores are unaffected, but are kept from developing by immediately cooling the liquid to 10°C (50°F) or lower. SEE ALSO: sterilization. [L. Pasteur]
* * *pas·teur·iza·tion also Brit pas·teur·isa·tion .pas-chə-rə-'zā-shən, .pas-tə- n1) partial sterilization of a substance and esp. a liquid (as milk) at a temperature and for a period of exposure that destroys objectionable organisms without major chemical alteration of the substance2) partial sterilization of perishable food products (as fruit or fish) with radiation (as gamma rays)
* * *n.the treatment of milk by heating it to 65°C for 30 minutes, or to 72°C for 15 minutes, followed by rapid cooling, to kill such bacteria as those of tuberculosis and typhoid.
* * *pas·teur·iza·tion (pas″chər-ĭ-zaґshən) [Louis Pasteur] the process of heating milk or other liquid or solid foods to a particular temperature for a defined time, to destroy or inactivate microorganisms that would cause spoilage, while retaining the flavor and quality of the food.
Medical dictionary. 2011.