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Controlled thermal processing destroys disease microorganisms without boiling liquid. The figure is taken from US Food and Drug Administration, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.

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Pasteurisation heats liquids to eliminate harmful microbes

Controlled thermal processing destroys disease microorganisms without boiling liquid

Developed by Louis Pasteur in 1864, pasteurisation treats liquids like milk and fruit juices with mild heat to kill pathogenic microorganisms. Standard high-temperature short-time pasteurisation heats milk to seventy-two degrees Celsius for fifteen seconds before rapid cooling. This process extends shelf life while maintaining milk flavour and chemical stability.

Where this comes from

US Food and Drug Administration

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Tags: pasteurisation, milk, preservation

Pasteurisation heats liquids to eliminate harmful microbes: the short answers

Where does this come from, and can I check it?: Controlled thermal processing destroys disease microorganisms without boiling liquid. The figure is taken from US Food and Drug Administration, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
Is this really a food fact?: Yes. It sits on the Food shelf, one of 1,090 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.
What else can I read about it?: The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.