Define pasteurization. Why is it important?
Pasteurization is a food preservation process whereby food is partially sterilized through brief exposure to a high temperature. Foods that are typically pasteurized include milk, juice, spices, ice cream, and cheese. Pasteurization is especially effective for killing some forms ofE. coli,Salmonella,Campylobacter jejuni, andListeria monocytogenes. Several outbreaks ofSalmonellapoisoning stemming from unpasteurized apple cider prompted new laws regarding pasteurization to be enacted. Commercially available apple cider must be either pasteurized or labeled as nonpasteurized, and the FDA recommends that homemade cider be heated for 30 minutes at 155°F (68°C) or 15 seconds at 180°F (82°C).
You might also like to view...
What are the major components of the 24-hour dietary recall?
Indicate the type of vitamin most closely associated with each characteristic. Excess generally excreted via the urine
a. Water-soluble vitamins b. Fat-soluble vitamins
What is Mr. Hansen's percent usual body weight?
a. 180% b. 83% c. 33% d. 8%
Cholesterol is an example of
a. sterol b. trans fatty acid c. phospholipid d. essential nutrient