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Newer synergous, low-alcohol formulations are highly effective broad-spectrum disinfectants with quick contact times (3–5 minutes) against bacteria, enveloped viruses, pathogenic fungi, and mycobacteria. Quats are biocides that also kill algae and are used as an additive in large-scale industrial water systems to minimize undesired biological ...
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Today, the process is mainly applied to dairy products. In this method, milk is heated at about 70 °C (158 °F) for 15–30 seconds to kill the bacteria present in it and cooling it quickly to 10 °C (50 °F) to prevent the remaining bacteria from growing. The milk is then stored in sterilized bottles or pouches in cold places.
What raw milk does contain, he said, is a lot of bacteria, viruses and other pathogens that can make people sick. A warning sign is placed at a dairy farm in Martin, Michigan, U.S., June 6, 2024.
Alcohol has been used as an antiseptic as early as 1363, with evidence to support its use becoming available in the late 1800s. [32] At times and places of poor public sanitation (such as medieval Europe), the consumption of alcoholic drinks was a way of avoiding water-borne diseases such as cholera. [33]
Keep Your Kitchen Bacteria-free With These Food Safety Tips For Home Cooks Canned and jarred goods should have a "pop" if they are open for the first time, Matthias said.
Nitrates and nitrites extend shelf life, [citation needed] help kill bacteria, produce a characteristic flavor and give meat a pink or red color. [17] Nitrite (NO − 2) is generally supplied by sodium nitrite or (indirectly) by potassium nitrate. Nitrite salts are most often used to accelerate curing and impart a pink colour. [18]
Microorganisms growing on an agar plate. Sterilization (British English: sterilisation) refers to any process that removes, kills, or deactivates all forms of life (particularly microorganisms such as fungi, bacteria, spores, and unicellular eukaryotic organisms) and other biological agents (such as prions or viruses) present in fluid or on a specific surface or object. [1]
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