Pasteurization
                     PASTEURIZATION
INTRODUCTION
 Pasteurization is a process used to treat 
foods and packaged foods with heat to 
neutralize pathogens, slow spoilage and 
prevent the spread of those same 
pathogens. 
Source: study.com
HISTORY
 Louis Pasteur was a French chemist who in 
1864 demonstrated that the process of 
heating liquids like wine to near boiling 
would neutralize microorganisms. The 
process was therefore named after 
Pasteur. 
Source: study.com
 LOUIS PASTEUR 
  Louis Pasteur was studying in a time when 
microorganisms and the origin of life were 
of great interest. Also, the now failed 
hypothesis of spontaneous generation was 
under great scrutiny. 
Source: study.com
PROCESS OF SEALING 
FOODS
 Nicolas Appert, a Parisian chef, invented 
the process of sealing foods in airtight 
glass containers and then boiling the 
containers in water. 
 This method of food preservation was 
adopted after it was published in 1810. 
Inventor Peter Durand patented a method 
involving sealing foods in tin cans.
Source: study.com
LOUIS PASTEUR’S SOLUTION
 Louis Pasteur came up with a solution 
through experimentation. Pasteur 
experimented with heating wine to various 
temperatures before discovering 
microorganisms become neutralized in the 
wine at around 50 to 60 degrees Celsius. 
Source: study.com
HOW DOES 
PASTEURIZATION WORK?
 The ideal temperature for heating in 
pasteurization depends on the food 
product. Milk is pasteurized at 135 degrees 
Celsius for two seconds, or 15 seconds at 
71.5 degrees Celsius. 
 Acidic foods such as fruit juices are heated 
to deactivate enzymes and kill some 
spoilage microbes like yeast and bacteria. 
Less acidic foods like milk have their 
pasteurization process designed to kill 
mainly pathogens like yeasts and molds.
Source: study.com
IMPROVING FOOD SAFETY
 Pasteurization kills yeast, mold, and most 
spoilage and pathogenic bacteria. The 
effect on food safety has been dramatic, 
particularly regarding milk.
Source: www.thoughtco.com
HOW PASTEURIZATION 
AFFECTS FOOD?
 Pasteurization greatly reduces the risk of 
food poisoning and extends shelf life by 
days or weeks. However, it does affect the 
texture, flavor, and nutritional value of 
foods.
Source: www.thoughtco.com
RECENT ADVANCES
 In the modern era, pasteurization refers to 
any process used to disinfect food and 
inactivate spoilage enzymes without 
significantly diminishing nutrient levels.
Source: www.thoughtco.com
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