A stabilizing technique that uses high heat in packaged materials or brew to kill microorganisms. This process also prevents post packaging fermentation in brews and lengthens shelf life.

a heat process designed to destroy food pathogens and most food spoilage organisms but not to sterilize the product.

The process of killing all or most of the microbes in food, usually by heat. Pasteurization may not kill all microbes, but it reduces the population to a level deemed safe. It cannot kill spores, whic [..]

The partial sterilization of a liquid by heating at a relatively low temperature (800C).

A method of treating food by heating it to a certain point to kill pathogenic (disease-causing) organisms but not harm the flavor or quality of the food. Milk is pasteurized by heating it to about 145°F (63°C) for 30 minutes or, using the "flash" method, by heating it to 160°F (71°C) for 15 seconds, followed by rapid cooling to below 50°F [..]

1885, from pasteurize + -ation.

heating milk to kill microorganisms that could sicken humans.

The heat process that results in the destruction of all pathogenic organisms. Spores and some thermoresistant spoilage organism may survive thereby requiring refrigeration to maintain wholesomeness..

  The process for destroying bacterial contaminants, developed by the nineteenth-century French biologist Louis Pasteur (1822-1895).

(n) partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food

Pasteurization is the process of killing harmful microorganisms by heating milk for a short time and then cooling it for storage and transportation.

A process that involves the controlled heating of the milk to eliminate all pathogenic microorganisms carried in the milk that may transmit diseases to humans.

Treatment of Food with physical methods such as Heat, high Pressure, Radiation, or electric current to destroy organisms that cause Disease or Food spoilage.

Pasteurization: A function of time and temperature used to kill pathogenic bacteria that can cause food-borne illness and enzymes that promote spoilage.

Exposure of coldest point in packaged beer to 140°F or 60°C., for one Unit (PU) minute.

In cheesemaking, a process of heating raw milk to a specific temperature for a set period of time to destroy disease-causing and other undesirable organisms. High Temperature Short Time (HTST) pasteurization involves heating the milk to 161oF (72oC) for 15 seconds, followed by rapid cooling to below 50°F (10oC ). Low Temperature Long Time Treatment [..]

The controlled heating of a food to destroy pathogenic and spoilage microorganisms. Because only partial sterility is achieved, pasteurized potentially hazardous foods require refrigeration to prevent microbial growth during storage.

A heat treatment of food at a relatively low temperature that destroys vegetative pathogens and most spoilage organisms so to prolong the shelf life. Toxins and spores generally survive this process t [..]

Sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food.

Process of heating liquids to destroy harmful or undesirable microorganisms.

Pasteurization or pasteurisation is a process in which certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually less than 100 °C (212 °F), to eliminat [..]

A food preservation process that heats liquids to 160°F (71°C) for 15 seconds, or 143°F (62°C) for 30 minutes, in order to kill bacteria, yeasts and molds. Commercially available milk, juices and liqu [..]

Heating of a specific food enough to destroy the most heat-resistant pathogenic or disease-causing microorganism known to be associated with that food.