
Concept explainers
How is preservation different from pasteurization?

To review:
The difference between the preservation and the pasteurization.
Introduction:
Microorganisms are found in every possible place and environmental conditionals like air, water, hot springs, deep thermal vents, and in saline conditions. They are microscopic and can grow rapidly. However, it becomes crucial in some cases, such as in food, medicines, and in open wounds where these microbes need to get rid off in order to eliminate the chances of infections and diseases. Thus, several methods of sterilization and preventive are available so as to destroy or prevent their spread.
Explanation of Solution
Various measures including physical, chemical, or a combination of both are employed to control or prevent the microbial growth at the unwanted places. The physical methods comprise washing, irradiation, filtration, and heat treatment, whereas the chemical methods include the use of various chemicals, disinfectants, and other drugs to kill the microbes and thus, prevent their growth. The main processes followed to control the microbial growth are:sterilization, disinfection, preservation, and pasteurization.
The main difference between the preservation and the pasteurization is tabulated as follows:
Preservation | Pasteurization |
(1) It refers to the process of delaying the spoilage of the products which can get decay fast (perishable items) such as vegetables. | (1) This refers to the heat treatment for a short period of time without changing the properties of the materials as it increases the shelf-life of the product. |
(2) This can be done by storing the materials at cold temperatures or by adding preservatives. | (2) The most used pasteurization is high-temperature short-time (HTST) for milk. Other than this, ultra-high-temperature (UHT) pasteurization is also used for juices and wine. |
(3) They have the bacteriostatic effect, that is, they inhibit the microbial growth without killing them. | (3) In this method, most of the microbes responsible for spoilage are killed and are reduced in number too. |
Therefore, the methods of preservation and pasteurization are used to control the spoilage of food material due to the growth of microbes. Preservation includes inhibition of their growth without killing them, whereas pasteurization is the killing of the microbes by a heat treatment for a short time.
Want to see more full solutions like this?
Chapter 5 Solutions
Nester's Microbiology: A Human Perspective
- can you help? I think its B but not surearrow_forwardSkip to main content close Homework Help is Here – Start Your Trial Now! arrow_forward search SEARCH ASK Human Anatomy & Physiology (11th Edition)BUY Human Anatomy & Physiology (11th Edition) 11th Edition ISBN: 9780134580999 Author: Elaine N. Marieb, Katja N. Hoehn Publisher: PEARSON 1 The Human Body: An Orientation expand_moreChapter 1 : The Human Body: An Orientation Chapter Questions expand_moreSection: Chapter Questions Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,... format_list_bulletedProblem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,... See similar textbooks Bartleby Related Questions Icon Related questions Bartleby Expand Icon bartleby Concept explainers bartleby Question Draw a replication bubble with two replication forks.blue lines are DNA single strands and red lines are RNA single strands.indicate all 3' and 5’ ends on all DNA single…arrow_forwardProvide an answerarrow_forward
- Question 4 1 pts Which of the following would be most helpful for demonstrating alternative splicing for a new organism? ○ its proteome and its transcriptome only its transcriptome only its genome its proteome and its genomearrow_forwardIf the metabolic scenario stated with 100 mM of a sucrose solution, how much ATP would be made then during fermentation?arrow_forwardWhat is agricuarrow_forward
- When using the concept of "a calorie in is equal to a calorie out" how important is the quality of the calories?arrow_forwardWhat did the Cre-lox system used in the Kikuchi et al. 2010 heart regeneration experiment allow researchers to investigate? What was the purpose of the cmlc2 promoter? What is CreER and why was it used in this experiment? If constitutively active Cre was driven by the cmlc2 promoter, rather than an inducible CreER system, what color would you expect new cardiomyocytes in the regenerated area to be no matter what? Why?arrow_forwardWhat kind of organ size regulation is occurring when you graft multiple organs into a mouse and the graft weight stays the same?arrow_forward
- What is the concept "calories consumed must equal calories burned" in regrads to nutrition?arrow_forwardYou intend to insert patched dominant negative DNA into the left half of the neural tube of a chick. 1) Which side of the neural tube would you put the positive electrode to ensure that the DNA ends up on the left side? 2) What would be the internal (within the embryo) control for this experiment? 3) How can you be sure that the electroporation method itself is not impacting the embryo? 4) What would you do to ensure that the electroporation is working? How can you tell?arrow_forwardDescribe a method to document the diffusion path and gradient of Sonic Hedgehog through the chicken embryo. If modifying the protein, what is one thing you have to consider in regards to maintaining the protein’s function?arrow_forward
- Principles Of Radiographic Imaging: An Art And A ...Health & NutritionISBN:9781337711067Author:Richard R. Carlton, Arlene M. Adler, Vesna BalacPublisher:Cengage LearningEssentials Health Info Management Principles/Prac...Health & NutritionISBN:9780357191651Author:BowiePublisher:Cengage
