NURSING ANM AND GNM

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: -With pasteurization, not only are pathogenic microorganisms killed but also a wide range of spoilage organisms are destroyed.

Detailed explanation-3: -Pasteurization is a very commonly used process of heat treatment of milk in the dairy industry (Milk pasteurization, 2017). This process kills the harmful pathogenic bacteria naturally found in raw milk and increases its shelf life.

Detailed explanation-4: -Pasteurization. Pasteurization is the application of heat to a food product in order to destroy pathogenic (disease-producing) microorganisms, to inactivate spoilage-causing enzymes, and to reduce or destroy spoilage microorganisms.

Detailed explanation-5: -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.