Dictionary of Environmental Health
A process whereby foodstuffs (notably milk) are exposed to temperatures, usually of less than 100°C, for sufficient time so as to reduce the presence of pathogenic or spoilage microorganisms to acceptable levels. Satisfactory pasteurisation depends on adequate heat penetration to achieve a specified temperature for a specified time.
The time/temperature balance is crucial to the process as equivalent levels of protection can be afforded by alternative higher temperature/shorter time or lower temperature/longer time combinations – these latter are specified in legislation for some foodstuffs, including milk. The process is not one of STERILISATION since it cannot guarantee the destruction of all microflora.
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