Atlas of foodborne infections
transmitted by contaminated food and water

Atlas of Patogens Contents Information sources Glossary Administration


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Process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food. Pasteurization aims to reduce the number of viable pathogens so they are unlikely to cause disease. Some of the diseases that pasteurization can prevent are diphtheria, salmonellosis, strep throat, scarlet fever, listeriosis, brucellosis and typhoid fever.

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