What is the significance of pasteurisation?
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Raw milk is milk from cows, sheep, or goats that has not been pasteurized to kill harmful bacteria. This raw, unpasteurized milk can carry dangerous bacteria such as Salmonella, E. coli, and Listeria, which are responsible for causing numerous foodborne illnesses
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Raw milk is milk from cows, sheep, or goats that has not been pasteurized to kill harmful bacteria. This raw, unpasteurized milk can carry dangerous bacteria such as Salmonella, E. coli, and Listeria, which are responsible for causing numerous foodborne illnesses
▪▪▪▪▪▪▪▪▪▪▪▪▪▪▪▪▪▪▪▪
HOPE IT HELPS U✌
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Pasteurization is the process of heating and then rapid cooling the food or liquids in order to avoid spoilage or to kill the microbes.
In involve heating of milk at 161 degree Fahrenheit temperature for 15 minutes and then cooling it rapidly.
Raw milk contains pathogens which can cause food borne diseases which will lead to hospitalization or death.
The raw milk may be contaminated by variety of sources such as such as water, soil, hand of dairy worker, cow udder, which contains disease causing pathogens.
Pasteurization kills or reduced variety of microorganism such as Yersenia, Listeria, Campylobacter, Salmonella, E.coli etc which are responsible for causing various diseases.
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