Sterilization vs. Pasteurization

Sterilizationnoun

(uncountable) The process of treating something to kill or inactivate microorganisms.

Sterilizationnoun

(uncountable) A procedure to permanently prevent an organism from reproducing.

Sterilizationnoun

(countable) an instance of a sterilization procedure

Sterilizationnoun

(uncountable) A monetary policy operation used to offset a foreign exchange intervention.

Sterilizationnoun

The act or process of sterilizing, or rendering sterile; also, the state of being sterile.

Sterilizationnoun

the act of making an organism barren or infertile (unable to reproduce)

Sterilizationnoun

the procedure of making some object free of live bacteria or other microorganisms (usually by heat or chemical means)

Sterilizationnoun

the process of making something free from bacteria or other living microorganisms

Sterilizationnoun

surgery to make a person or animal unable to produce offspring

Pasteurizationnoun

A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure to a temperature of 140° F., thus destroying the vitality of the contained microorganisms.

Pasteurizationnoun

partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food

Pasteurization

Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate organisms and enzymes that contribute to spoilage or risk of disease, including vegetative bacteria, but not bacterial spores.The process was named after the French microbiologist, Louis Pasteur, whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine.