Pasteurization
What it is
Pasteurization is a controlled treatment, commonly heat for a specified time, used to reduce harmful microorganisms in a food.
What it does
The required process depends on the food and equipment.
Research context and ingredient forms
It is distinct from homogenization and does not make every food shelf-stable.
Using this information
Follow the product's storage directions after processing. A nutrition table alone cannot show whether a particular batch was pasteurized correctly.
Scientific Research & References
- Dairy Product Manufacturers (4/95)
U.S. Food and Drug Administration
Limitations: Supports the bounded definition or statement mapped to it. This source alone does not establish a food- or product-specific clinical benefit.
Source assessment recorded.
Related dictionary entries
Products containing it
No label-specific product relationship has been reviewed for this entry.