Langyou Chemical
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Pasteurization Bacteriostatic or Bactericidal
On the antibacterial and sterilization of pasteurization
The method of pasteurization has been practiced in the world for a long time. However, there are many opinions on whether it is antibacterial or sterilization. I would like to discuss it in detail today.
Pasteurizer uses a moderate warm method to treat materials, in order to maintain their quality and flavor, and to control the growth of microorganisms. The temperature is not too high, so as not to damage the inherent properties of the material.
Or pasteurization is bacteriostatic. Because of the temperature it is applied, it cannot kill all kinds of microorganisms. Some people with strong heat tolerance can survive even after this treatment. Such microorganisms can still reproduce and multiply in suitable environments. Looking at all fermented beverages, after pasteurization, there is a slow fermentation phenomenon from time to time. This covers the residual microorganisms, which proves that pasteurization can keep microorganisms alive and has antibacterial effect. And after pasteurization, if the material is properly stored, within a certain period of time, the microbial proliferation is slow and the material deteriorates late, which is also a sign of antibacterial.
However, some people also advocate pasteurization as sterilization. Pasteurization can remove most of the pathogenic and preservative microorganisms in the material, greatly reducing the number of them, so that the material is safe for consumption. Take fresh milk as an example, after pasteurization, common pathogenic bacteria such as Mycobacterium tuberculosis and Bacillus typhi are almost extinct, which shows the efficacy of sterilization. And after the material is treated, the shelf life can be extended, and the speed of spoilage is greatly reduced. If it is only for bacteriostatic, it is difficult to achieve this effect, so pasteurization has significant bactericidal power.
To sum up, pasteurization has both bacteriostatic and bactericidal capabilities. Its role in microorganisms is not simply bacteriostatic or bactericidal. The temperature applied, the nature of the material, and the species of microorganisms all affect the effect of pasteurization. Either it is more bacteriostatic or it is more important in sterilization, which varies from situation to situation. Only by understanding its principles and making good use of its methods can pasteurization be used in food preservation and production, and its strengths and weaknesses can be used for the benefit of the world.
The method of pasteurization has been practiced in the world for a long time. However, there are many opinions on whether it is antibacterial or sterilization. I would like to discuss it in detail today.
Pasteurizer uses a moderate warm method to treat materials, in order to maintain their quality and flavor, and to control the growth of microorganisms. The temperature is not too high, so as not to damage the inherent properties of the material.
Or pasteurization is bacteriostatic. Because of the temperature it is applied, it cannot kill all kinds of microorganisms. Some people with strong heat tolerance can survive even after this treatment. Such microorganisms can still reproduce and multiply in suitable environments. Looking at all fermented beverages, after pasteurization, there is a slow fermentation phenomenon from time to time. This covers the residual microorganisms, which proves that pasteurization can keep microorganisms alive and has antibacterial effect. And after pasteurization, if the material is properly stored, within a certain period of time, the microbial proliferation is slow and the material deteriorates late, which is also a sign of antibacterial.
However, some people also advocate pasteurization as sterilization. Pasteurization can remove most of the pathogenic and preservative microorganisms in the material, greatly reducing the number of them, so that the material is safe for consumption. Take fresh milk as an example, after pasteurization, common pathogenic bacteria such as Mycobacterium tuberculosis and Bacillus typhi are almost extinct, which shows the efficacy of sterilization. And after the material is treated, the shelf life can be extended, and the speed of spoilage is greatly reduced. If it is only for bacteriostatic, it is difficult to achieve this effect, so pasteurization has significant bactericidal power.
To sum up, pasteurization has both bacteriostatic and bactericidal capabilities. Its role in microorganisms is not simply bacteriostatic or bactericidal. The temperature applied, the nature of the material, and the species of microorganisms all affect the effect of pasteurization. Either it is more bacteriostatic or it is more important in sterilization, which varies from situation to situation. Only by understanding its principles and making good use of its methods can pasteurization be used in food preservation and production, and its strengths and weaknesses can be used for the benefit of the world.
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