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Pasteurization Discussion

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Microbiology
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South Suburban College of Cook County
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PASTEURIZATION
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University
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Pasteurization is the process of sterilizing certain foods and beverages partially or
putting them through a heating process to destroy pathogenic microorganisms to make them
safe for consumption. (P.J 2017) It is a necessary process because the bacteria that cause
spoilage are destroyed and so prolongs the storage time of food and also improve the quality
of the products.,
Countries that don’t use pasteurization can only safely consume dairy products by
cooking and boiling them before consumption. They should also be consumed within the
shortest period possible without storing them (Straus et al., 2016). Raw milk and dairy
products should be less available because they got bacteria such as salmonella and Brucella
that can significantly affect human health.
By observation, pasteurization has wholly improved food safety within the dairy
industry by removing bacteria that might be harmful hence eradicating diseases like scarlet
fever, T.B., and brucellosis. It has also provided more extended durability to products than
when they are not pasteurized. The temperatures and time used in pasteurization are
determined by product type, but it rarely exceeds 100 C. In exceptional cases, the Ultra-
high temperature (UHT) mode of pasteurization heats milk to 135 C. (Monrad, 2018). UHT
is high enough to destroy bacteria in dairy products, especially milk, where we find many
milk products labeled UHT. Many products in supermarkets and stalls are pasteurized, a
sign that society has learned and accepted that many products are safer when pasteurized
than when consumed raw.

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1 PASTEURIZATION Student University Course Title Instructor’s Name Assignment due date 2 Pasteurization is the process of sterilizing certain foods and beverages partially or putting them through a heating process to destroy pathogenic microorganisms to make them safe for consumption. (P.J 2017) It is a necessary process because the bacteria that cause spoilage are destroyed and so prolongs the storage time of food and also improve the quality of the products., Countries that don’t use pasteurization can only safely consume dairy products by cooking and boiling them before consumption. They should also be consumed within the shortest period possible without storing them (Straus et al., 2016). Raw milk and dairy products should be less available because they got bacteria such as salmonella and Brucella that can significantly affect human health. By observation, pasteurization ...
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