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pasteurization
Procedure:
- a process of heating a food, usually a liquid, especially dairy products, to a specific temperature for a specific length of time, then cooling it immediately
- the process is intended to reduce the number of viable pathogens so they are unlikely to cause disease
- milk is heated to at least 72 C for at least 16 seconds, then cooled to 4 C
Clinical significance:
- prevents food poisoning from Campylobacter, Salmonella [2], & Listeria
Notes:
- although heat-killing of pathogens has been documented in China since 1117, Louis Pasteur, French chemist & physician is credited for the modern version of pasteurization for the inclusion of immediate cooling after heating
General
procedure
References
- Wikipedia: Pasteurization
http://en.wikipedia.org/wiki/Pasteurization
- Langer AJ et al.
Nonpasteurized dairy products, disease outbreaks, and state
laws - United States, 1993-2006.
Emerg Infect Dis 2012 Mar; 18:385
PMID: 22377202