Pasteurization refers to any method of preservation that heats foods to a certain temperature so as to destroy microorganisms. Pasteurization can take place at room temperature or in the presence of an air-gas mixture. The food is usually placed in a chamber with the air mixture supplying a controlled temperature in order to kill microorganisms. Pasteurization can be initiated by using heat, alcohol, or other chemicals. The heat or the acidity used in the reaction can also serve as a form of protection for the food from harmful microorganisms.
Pasteurization dates back to the beginnings of civilization. People who could read and write devised methods of preserving food items. In recent years, Pasteurization has been recognized as an efficient way of reducing food spoilage and maintaining quality while preserving the integrity of the food. The technique was further developed in the 19th century by Louis Pasteur, a French scientist and bacteriologist. Pasteurization has been adopted as a technique of drying foods and as a technique of treating food with chemicals for the purpose of preservation, food processing and safety, and other related purposes.
There are different types of Pasteurization techniques based on the foods or chemical substances being treated. Heat treatment is one such type of Pasteurization, where heated medicines or food items are heated to a specific temperature, generally above the boiling point of the substance, for a specific period of time. The purpose of this is to destroy microorganisms, but some scientists disagree about the extent of the harm caused by this treatment, calling it a form of chemical warfare.