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RE: cold pasteurization
> -----Original Message-----
> From: Bob Flood [SMTP:bflood@SLAC.Stanford.EDU]
> Sent: 10 November 1999 21:21
> To: Multiple recipients of list
> Subject: RE: cold pasteurization
>
> At 02:20 PM 11/10/1999 -0600, you wrote:
> >My Webster's Ninth "pastuerization" defn 2 is "partial sterilization of
> >perishable food products (as fruit or fish) with radiation (as gamma
> rays)"
> >Seems that use of pastuerization in this context is correct.
>
> This is interesting - I was unaware of this definition, but I can confirm
> it also appears in Webster's 10th edition as well. In that context, the
> term is not (legally?) misleading or deceptive, but I can't help but
> wonder
> if the ardent anti-radiation types will be much impressed. They might
> still
> bombard the press with the idea that it's food irradiation hiding behind
> the name "pasteurization."
>
> I have never heard the term "pasteurization" used to describe food
> irradiation before this. Is this perhaps used elsewhere in the
> English-speaking world, and is simply unfamiliar to Americans? Or am I the
> only one who missed it?
>
>
>
Surely Pasteurisation is a PROCESS not an END RESULT. That process
is named after Louis Pasteur and involves the rapid heating to a certain
temperature (65 degrees??) for a set time (15 min?) followed by rapid
cooling. I think you'll find that the conditions for milk pasteurisation
are closely defined (possibly in law). After all, pasteurised milk is
certainly different to sterilised milk or UHT milk. Both of these are
probably also closely defined in the milk business. Pasteurisation
certainly does not involve irradiation. If the milk carried the term
'pasteurised' when in fact it had been subjected to some other process,
irrespective of the quality of the product, the vendor might be open to
prosecution.
All my own non-corporate thoughts.
Regards
Keith
END
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