HERB - flash pasteurization

[LYNETTE K LAFONTAINE]

"pasteurization  The process of heating a fluid at a moderate temperature
for a definite period of time to destroy undesirable bacteria without
changing to any extent the chemical composition.   In pasteurization of
milk, pathogenic bacteria are destroyed by heating at 62 degrees Celsius for
30 min., or by 'flash' heating to higher temperatures for less than 1 min.
The pasteurization process, reducing total bacterial count of the milk by
97% to 99%, is effective because the common milk-borne pathogens (tubercle
bacillus, and Salmonella, Streptococcus, and Brucella organisms) do not form
spores and are quite sensitive to heat.   However, pasteurization should not
be considered a substitute for hygienic practices in milk production"
Taber's Cyclopedic Medical Dictionary (18th ed.).  1997. Philadelphia:  F.
A. Davis.
for clarification, pathogen means disease causing organism.  i. e. it
doesn't kill all bacteria.

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