MICROBIOLOGY: 5MARKS- PART 1 INTRODUCTION

1.Pasteurisation:

Pasteurisation is a process that slows down microbial growth in food. The aim of pasteurization is not to completely destroy all pathogenic micro-organisms in foods typically in milk & milk products. Just to reduce the number of viable pathogens so that they are unable to cause disease if the pasteurized product is stored as indicated and consumed before its expiry date.

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