ABSTRACT
In 1856, Pasteur discovered that heating wine to 50-60C (122-140F) prevented spoilage. Thus the most significant thermal process to protect against food-borne disease
outbreaks was invented.
In the early 20th century, 25-35% of all food-borne
disease outbreaks were attributed to milk or milk pro-
ducts-eight times more than water-borne outbreaks. Milk
cannot be harvested in a sterile form and is nearly always
contaminated during collection. Milk is a first or early food
for the very young and is often a staple for the elderly. Both
age groups are frequently immune compromised. Actually,
all pathogens thrive or at least survive in milk. Pasteuriz-
ation is the only public health measure, if properly applied,
that will protect against all infectious milk-borne disease
organisms which are in the raw milk supply.
