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- When the temperature gets hot enough, the enzymes in the bacterium are denatured, meaning they change shape. This change renders them useless, and they're no longer able to do their work. The cell simply ceases to function. Heat can also damage the bacterium's cell envelope.
science.howstuffworks.com › life › cellular-microscopic
May 15, 2022 · The key is a process called pasteurization, where fresh foods are heated briefly to high temperatures, to kill off bacteria, then cooled rapidly before being shipped out to grocery stores.
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Pasteurization is the process of removing harmful pathogens from various types of food. Learn about the process of pasteurization.
Methods of Pasteurization. Batch (or "vat") pasteurization is the simplest and oldest method for pasteurizing milk. Milk is heated to 154.4 degrees Fahrenheit (63 degrees Celsius) in a large container and held at that temperature for 30 minutes.
At the same time, fluid inside the cell expands as the temperature rises, increasing the internal pressure. The expanding fluid pushes against the weakened wall and causes it to burst, spilling out the guts of the bacterium. Thermoduric bacteria are more heat-resistant and harder to kill.
Nov 24, 2019 · How Pasteurization Works. The basic premise behind pasteurization is that heat kills most pathogens and inactivates some proteins, including enzymes responsible for food spoilage. The exact process depends on the nature of the product. For example, liquids are pasteurized while flowing through a pipe.
- Anne Marie Helmenstine, Ph.D.
Aug 16, 2024 · pasteurization, heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages. It is named for the French scientist Louis Pasteur, who in the 1860s demonstrated that abnormal fermentation of wine and beer could be prevented by heating the beverages to about 57 °C (135 °F) for a few minutes.
In the field of food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged and unpacked foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
