Editorial on Pasteurization

Abstract

Pasteurization and heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages, it is named for the French scientist Louis Pasteur, who in the 1860s demonstrated that abnormal fermentation of wine and beer could be prevented by heating the beverages to about 57°C (135°F) for a few minutes. Pasteurization of milk, widely practiced in several countries, notably the United States, requires temperatures of about 63°C (145°F) maintained for 30 minutes or, alternatively, heating to a higher temperature, 72°C (162°F), and holding for 15 seconds (and yet higher temperatures for shorter periods of time). The times and temperatures are those determined to be necessary to destroy the Mycobacterium tuberculosis and other more heat-resistant of the non-spore-forming, disease-causing microorganisms found in milk. The treatment also destroys most of the microorganisms that cause spoilage and so prolongs the storage time of food.