Definition of "pasteurization" [pas•teur•i•za•tion]

• The act or process of heating a beverage or other food, such as milk or beer, to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage, or undesired fermentation. (noun)
• The act or process of destroying most microorganisms in certain foods, such as fish or clam meat, by irradiating them with gamma rays or other radiation to prevent spoilage. (noun)

American Heritage(R) Dictionary of the English Language, Fifth Edition. Copyright (c) 2011 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

• "Bill Marler, a Seattle lawyer who for 15 years has represented plaintiffs in major food safety cases, including the 2004 salmonella cases that were traced to almonds, said Thursday that pasteurization is necessary."
• "As you stated, hi temp pasteurization is used to increase shelf life."
• "The one problem with pasteurization is that heating milk changes its taste."