Pasteurization

Pasteurization is so much a part of our lives that we tend not to think about it. It is a method of treating food by heating it just enough to kill pathogenic (disease-causing) organisms but not harm the flavor or quality of the food.
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Pasteurization of milk and eating only pasteurized cheeses are the most important preventative measures. People who handle meat should wear protective glasses and clothing and protect skin breaks from infection.
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These include pasteurization, refrigeration and freezing, and dehydration and freeze-drying, irradiation and chemical preservatives. Each of these newer procedures has resulted in the need for less salt in foods — and in some cases, no salt.
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The bovine type (M. bovis) is spread by infected cattle but is no longer a threat in areas where pasteurization of milk and the health of cattle are strictly supervised. The avian type (M. avis) is carried by infected birds but can occur in humans.
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The pasteurization of milk destroys the phosphatase enzyme needed for assimilation, and many allergies and digestive problems result. Calves fed on pasteurized milk die of heart attacks in 8 months, yet we still give it to our children.
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Once a leading cause of death worldwide, tuberculosis was almost wiped out in the United States in the 1950's, thanks to improved sanitation, mandatory pasteurization of commercial milk (since one form of the disease is transmitted by cows) and the ...
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novicida; Pasteurella pestis; Pasteurella pfaffii; Pasteurella pseudotuberculosis; Pasteurella septicaemiae; Pasteurella tularensis; pasteurellosis; pasteurellosis, pneumonic; pasteurisation; pasteurise; pasteuriser; pasteurism; pasteurization; ...
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