IMMUNOLOGY

Detailed explanation-1: -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-2: -The most common method of pasteurization in the United States today is High Temperature Short Time (HTST) pasteurization, which uses metal plates and hot water to raise milk temperatures to at least 161° F for not less than 15 seconds, followed by rapid cooling.

Detailed explanation-3: -Pasteurization conditions are designed to effectively destroy the organisms Mycobacterium tuberculosis and Coxiella burnetii’.

Detailed explanation-4: -Pasteurization is the process of heating milk to a high enough temperature for a long enough time to kill harmful germs. Pasteurized milk is milk that has gone through this process.

Detailed explanation-5: -Pasteurization systems are designed to provide a 5 log reduction of the microbial load using the most thermotolerant target pathogen Coxiella burnetii. With pasteurization, not only are pathogenic microorganisms killed but also a wide range of spoilage organisms are destroyed.

Detailed explanation-6: -"Pasteurized Milk” Explained First developed by Louis Pasteur in 1864, pasteurization kills harmful organisms responsible for such diseases as listeriosis, typhoid fever, tuberculosis, diphtheria, Q fever, and brucellosis.

Detailed explanation-7: -Pasteurized milk usually is spoiled by psychrotolerant bacteria, typically nonsporeforming Gram-negative rods or Gram-positive sporeforming bacteria. Spoilage of pasteurized milk by Gram-negative rods, such as Pseudomonas spp., often involves inadequate heating of milk or more frequently, postprocessing contamination.