pasteurization | definition

  • form of microbial control using heat that is applied to foods
  • kills pathogens and reduces the number of spoilage-causing microbes while maintaining food quality

Source:

Parker, N., Schneegurt, M., Thi Tu, A.-H., Forster, B. M., & Lister, P. (n.d.). Microbiology. Houston, Texas: OpenStax. Access for free at: https://openstax.org/details/books/microbiology


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