Pasteurisation

Method to inactivate microorganisms in liquids and semisolid substances by heating. Named after Louis Pasteur (1822-1895), the method was first developed to extend the usable life of wine, later on also of food such as milk and fruit juice.

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Knowledge Database

The A-to-Z database provides information on each pathogen, the most common infections that it triggers, its main transmission paths and recommendations on disinfection. In the glossary, you will find explanations of infection control terms. Search now!

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