NURSING ANM AND GNM

Detailed explanation-1: -The process of heating a liquid to a high temperature and rapidly to kill bacteria is called pasteurisation. This is usually done to eliminate pathogens and extend the life of package or non packaged foods.

Detailed explanation-2: -The correct option is D Pasteurization. The process of heating a liquid to high temperature and rapidly cooling it in order to kill bacteria is called pasteurization.

Detailed explanation-3: -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-4: -"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.