a method of destroying disease-producing bacteria and checking the activity of fermentative bacteria, as in milk, beer, or cider, by heating the liquid to a prescribed temperature for a specified period of time
Origin of pasteurizationFr: see pasteurize and -ation
- The act or process of heating a food, especially a beverage such as milk or beer, to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage, or undesired fermentation.
- The act or process of destroying most microorganisms in certain foods, such as raw meat or fresh fruits and vegetables, by irradiating them with gamma rays or other radiation to prevent spoilage.
Origin of pasteurizationAfterLouis Pasteur
(countable and uncountable, plural pasteurizations)
- Alternative spelling of pasteurisation.