Pasteurization

The presence of bacteria in some foods is undesirable since it speeds up decomposition and could be dangerous for human health. The oldest method developed to control the concentration of bacteria in food was invented by Louis Pasteur in the late 19th century, and this is why it is known as pasteurisation. It is a process that reduces the amount of bacteria without altering the nutritional and sensory features of the food. This process consists in heating the product for a few minutes at 55C° to 70C°. In this way, a large part of the bacteria die, thus making the food more hygienic. Today, milk, sauces, creams, preserves and beer are commonly pasteurised before being sold.

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