FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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fermentation
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heat
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cold treatment
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irradiation
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Detailed explanation-1: -Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Detailed explanation-2: -PASTEURIZATION | Other Pasteurization Processes Conventional pasteurization processes usually employ continuous heat-transfer mechanisms. The primary aims of these processes are to destroy pathogenic organisms in liquid foods such as milk and to extend the shelf-life of the product for a limited period of time.
Detailed explanation-3: -Pasteurization Pasteurization is a physical preservation technique in which food is heated up to a specific temperature to destroy spoilage-causing microorganisms and enzymes [64, 65]. Almost all the pathogenic bacteria, yeasts, and molds are destroyed by this process.
Detailed explanation-4: -Pasteurization involves heating liquids at high temperatures for short amounts of time. Pasteurization kills harmful microbes in milk without affecting the taste or nutritional value (sterilization= all bacteria are destroyed).
Detailed explanation-5: -Pasteurization is not a sterilization process; its purpose is to destroy all pathogenic microorganisms with the exception of bacterial spores. The time-temperature relation for hot-water pasteurization is generally greater than 70°C (158°F) for 30 minutes.