A group of bacilli. They are essentially animal parasites (see PARASITE) that under certain conditions are transmitted to humans, and include the micro-organism responsible for PLAGUE and TULARAEMIA.... pasteurella
The process of heating foods to destroy disease-causing microorganisms, and to reduce the numbers of microorganisms responsible for fermentation and putrefaction.... pasteurization
A method of sterilising milk (see also MILK – Preparation of milk). In many parts of the world, pasteurisation has done away with milk-borne infections, of which the most serious is bovine TUBERCULOSIS, affecting the glands, bones and joints of children. Other infections conveyed by milk are SCARLET FEVER, DIPHTHERIA, ENTERIC FEVER (typhoid and paratyphoid), undulant fever (BRUCELLOSIS), and food poisoning (e.g. from CAMPYLOBACTER, or the toxins of the STAPHYLOCOCCUS).
High-temperature short-time (HTST) pasteurisation consists of heating the milk at a temperature not less than 71·7 °C (161 °F) for at least 15 seconds, followed by immediate cooling to a temperature of not more than 10 °C (50 °F).
Low-temperature pasteurisation, or ‘holder’ process, consists in maintaining the milk for at least half an hour at a temperature between 63 and 65 °C (145–150 °F), followed by immediate cooling to a temperature of not more that 10 °C (50 °F). This has the e?ect of considerably reducing the number of bacteria contained in the milk, and of preventing the diseases conveyed by milk as referred to above.... pasteurisation
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