Pasteurization:
Definition:
Pasteurization is a process of heating food or beverages (like milk or beer) to a specific
temperature for a set time to kill harmful microorganisms that cause disease, spoilage, or
unwanted fermentation.
History and Discovery:
The process of pasteurization was discovered in the 19th century by Louis Pasteur, a
renowned French chemist and microbiologist. He was investigating the causes of
spoilage in wine and beer.
Louis Pasteur discovered that heating wine and beer to 122-140°F (50-60°C) for a few
minutes prevented spoilage.
Purpose:
1.Kill Harmful Microorganisms
Destroys pathogenic bacteria like:
Salmonella
Listeria monocytogenes
Mycobacterium tuberculosis
2 Increase Shelf Life
Slows down spoilage by killing spoilage-causing microbes.
Makes products like milk and juice last longer without spoiling.
3. Preserve Food Quality:
Maintains taste, texture, and nutritional value better than boiling or sterilizing
Temperature-Time Combinations:
145°F (63°C) for 30 minutes
161°F (72°C) for 15 seconds
Higher temperatures for shorter durations (e.g., 212°F (100°C) for 0.01 seconds).
Diseases Prevented by Pasteurization:
Pasteurization of milk has eliminated the spread of diseases:
Diphtheria
tuberculosis
polio, salmonellosis, strep throat, scarlet fever, and typhoid fever.
Pasteurization of Milk:
Process for Milk:
Milk must be heated to at least 145°F for 30 minutes or 161°F for 15 seconds, then
quickly cooled to 40°F or lower.
Pasteurization causes some irreversible and temporary denaturation of milk proteins.
Lactic acid bacteria (which cause milk to sour) are not destroyed, nor is the food value
of milk significantly reduced.
Benefits for Milk Pasteurization:
It kills bacteria responsible for diseases like typhoid fever, and tuberculosis.
Milk Pasteurization Methods:
High Temperature/Short Time Ultra-High Temperature (UHT)
(HTST)
The most common method Common in Europe; involves
outside Europe; involves heating milk to 138°C (280°F)
heating milk to 72°C for at least two seconds.
Ultra-pasteurized (UP) milk lasts
(161.5°F) for at least 15 longer (2-3 months refrigerated).
seconds. UHT (Ultra-High Temperature)
HTST pasteurized milk lasts combined with sterile packaging
2-3 weeks refrigerated. allows for unrefrigerated storage
HTST pasteurization aims for extended periods.
for a 5-log reduction in
viable microorganisms.
Alternative Pasteurization Methods:
1. Batch Pasteurization: Heats large milk batches to a lower
temperature (e.g., 68°C/155°F).
2. Higher-Heat/Shorter Time (HHST): Falls between HTST and UHT
in terms of time and temperature.
3. Cold Pasteurization:
This term refers to using ionizing radiation (food irradiation) or other
chemical means to kill bacteria in food, also known as “electronic
pasteurization.
Raw Milk:
Definition:
Milk treated at lower temperatures or shorter times than pasteurization standards may
be called "raw" or "unpasteurized," even if some pathogens are destroyed.
Benefits of Raw Milk:
Raw milk contains immunoglobulins and enzymes (lipase, phosphatase) which are
inactivated by heat.
Raw milk can lose up to 20% of its Vitamin B6 during heat treatment.
Some claim raw milk contains beneficial bacteria for digestion and immunity.
Risks of Raw Milk:
Raw milk can harbor disease-causing organisms like Campylobacter, Escherichia, Listeria,
Salmonella, Yersinia, and Brucella, leading to symptoms like diarrhea, cramps, fever,
headache, vomiting, and exhaustion, especially in Vulnerable Population.
Listeria monocytogenes in pregnant women can cause miscarriage, fetal death, or
illness/death in newborns.
Escherichia coli infection can lead to hemolytic uremic syndrome (kidney failure and
death).
