Pasteurization
Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria, but most bacterial spores survive the process.[1] Heating wine for preservation has been known in China since AD 1117, and was documented in Japan in the diary Tamonin-nikki written by a series of monks between 1478 and 1618.[5] In 1768, research performed by the Italian priest and scientist Lazzaro Spallanzani proved that a product could be made "sterile" after thermal processing.[2][6] In 1795, a Parisian chef and confectioner named Nicolas Appert began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups.Appert's filled thick, large-mouthed glass bottles with produce of every description, ranging from beef and fowl to eggs, milk and prepared dishes.In 1810, the British inventor and merchant Peter Durand, also of French origin, patented his own method, but this time in a tin can, so creating the modern-day process of canning foods.[20][21] Diseases prevented by pasteurization can include tuberculosis, brucellosis, diphtheria, scarlet fever, and Q-fever; it also kills the harmful bacteria Salmonella, Listeria, Yersinia, Campylobacter, Staphylococcus aureus, and Escherichia coli O157:H7,[22][23] among others.[24] As urban densities increased and supply chains lengthened to the distance from country to city, raw milk (often days old) became recognized as a source of disease.[26] In 1892, chemist Ernst Lederle experimentally inoculated milk from tuberculosis-diseased cows into guinea pigs, which caused them to develop the disease.When ultra-heat treatment (UHT) is combined with sterile handling and container technology (such as aseptic packaging), it can even be stored non-refrigerated for up to 9 months.[36] They report 148 outbreaks and 2,384 illnesses (with 284 requiring hospitalization), as well as two deaths due to raw milk or cheese products during the same time period.In less acidic foods (with pH greater than 4.6), such as milk and liquid eggs, the heat treatments are designed to destroy pathogens and spoilage organisms (yeast and molds).Direct microbiological techniques are the ultimate measurement of pathogen contamination, but these are costly and time-consuming, which means that products have a reduced shelf-life by the time pasteurization is verified.[1] During the early 20th century, there was no robust knowledge of what time and temperature combinations would inactivate pathogenic bacteria in milk, and so a number of different pasteurization standards were in use."Double" pasteurization, which involves a secondary heating process, can extend shelf life by killing spores that have germinated.[4] In regard to color, the pasteurization process does not have much effect on pigments such as chlorophylls, anthocyanins, and carotenoids in plants and animal tissues.In fruit juices, polyphenol oxidase (PPO) is the main enzyme responsible for causing browning and color changes.However, with mild heat treatment pasteurization, tissue softening in the vegetables that causes textural loss is not of concern as long as the temperature does not get above 80 °C (176 °F).Because MVH delivers energy evenly and deeply into the whole body of a flowing product, it allows for gentler and shorter heating, so that almost all heat-sensitive substances in the milk are preserved.
Pasteurized (horse)food preservationfruit juicespathogensshelf lifemicroorganismsenzymesfood spoilagebacteriabacterial sporesLouis Pasteurfood processingfood safetyheat exchangerPascalizationLazzaro SpallanzaniNicolas AppertfrancsPeter Durandtin cancanningBryan Donkinpreservescan openerArboisRaw milkmediumCenters for Disease Controltuberculosisbrucellosisdiphtheriascarlet feverQ-feverSalmonellaListeriaYersiniaCampylobacterStaphylococcus aureusNew York CitybutterBostonFranz von SoxhletMilton Joseph Rosenaurefrigeratedaseptic packagingMaillard reactionaciditymethylesterasepolygalacturonaselactobacillusthermal shockPlate heat exchangersviscosityShell and tube heat exchangersnon-Newtonian fluidsketchupalkaline phosphataseliquid eggsα-amylaseCoxiella burnetiiQ feverMycobacterium tuberculosisyeastsspoilageYersinia enterocoliticaEscherichia coliCronobacter sakazakiiListeria monocytogenesCodex AlimentariusReynolds numbervitamin Avitamin Cfolatevitamin B2nutritive valuedeaerationcarotenechlorophyllscarotenoidspolyphenol oxidasehomogenizationpectinlog reductionionising radiationMicrowave volumetric heatingmicrowavesCanned foodDairy productsJuicesLow alcoholic beveragesSyrupsVinegarFood irradiationFlash pasteurizationPasteurized eggsSolar water disinfectionThermoduric bacteriaFood storageFood microbiologySterilizationThermizationTyndallizationUltra-high-temperature processingRoyal Society of ChemistryBibcodeWayback MachineInternational Journal of Food Sciences and NutritionAnnual Review of Food Science and TechnologyAnnual ReviewsCookingList of cooking techniquesDry roastingHot salt fryingSearingBakingRoasting (modern)SmokingBarbecueCharbroilerGrilling (charbroiling)Roasting (traditional)RotisserieToastingBlanchingDecoctionParboiling