Food preservation method in which moderately high (62°C to 100°C) temperatures are used (for about 15 to 30 minutes) to inactivate certain enzymes and kill certain other microorganism (such as those that cause tuberculosis), specially in milk. Since all pathogens are not killed at these temperatures, pasteurized products need refrigeration after exposure to air. Invented in 1863 (originally for wine) by the French chemist and microbiologist Louis Pasteur ( 1822-95) who also invented inoculation and first rabies vaccine.

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