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Pasteurization

Before 1907, people who drank milk had the risk of contracting the deadly disease tuberculosis. Cows carried tuberculous bacteria and therefore people acquired tuberculosis by drinking milk,especially cold milk. But now, all the milk we buy from the super- markets is pasteurized milk.

Pasteurization is a process in which packaged and non-packaged foods are treated with mild heat, at less than 100 degrees Celsius to destroy pathogens and extend shelf-life.Now pasteurization is widely used to achieve preservation of food and ensure health safety for the consumers. This process is named after the French scientist Louis Pasteur. His research in 1880s proved that thermal
processing would deactivate unwanted and harmful microorganisms in food items. Spoilage enzymes are also inactivated during pasteurization.

Louis Pasteur’s research illustrates the fact that spoilage of milk and other foods was caused by the microorganisms in the air rather than air itself. The Germ Theory of Diseases was developed after Pasteur’s research.

With a view to honoring Pasteur, the French government established the Pasteur Institute in Paris in 1888. He became a famous scientist by conducting research in the fields of microbiology, and chemistry.His scientifically significant findings contributed to the production of alcohol-based drinks with long shelf-life by Industries. In addition, Pasteur’s work encouraged the creation of vaccines for anthrax and rabies.
Pasteur remarked that in the fields of scientific observation, chance favours only the prepared mind.

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