Welcome back to provide compassionate microbes. Its next module discusses pasteurization. The objective of this video will be to understand the relationship between pasteurization and the germ theory. pasteurization is the treatment of food to the point where a large percentage of the bacteria are eliminated. There are five basic types of pasteurization holder or steam pasteurization high temperature or flash pasteurization, ultra high pasteurization irradiation, pasteurization and gas pasteurization. The goal pasteurization is to heat a substance to the point where the majority of the micro organisms are heat killed.
Holder that tunnel or steam pasteurization requires bringing the food or liquids to about 140 to 145 degrees Fahrenheit for about 30 minutes. This will often include heating the food after packaging. After kettle cooking in a hot fill cans are also heated in a jacketed chamber. Steam or tunnel pasteurization is often used for sauces and fuses packaged in glass. After cooking in hot filling the glass containers sealed and run through a heated tunnel on a conveyor, flasher. High pasteurization also called HTS T for high temperature short time is often used for liquids and slurry foods.
HTS tea will take a liquid to 160 to 165 degrees for say 15 seconds. alter pasteurization or up will heat the liquid higher sometimes over 200 degrees Fahrenheit for a few seconds. pasteurizing is typically done by running water through a series of pipes and heat exchanger plates that will boost the temperature of the liquid pumped into a parallel course of pipes and its temperature raised According to the type of pasteurization, then depending upon the product it may be quickly cooled down. Following this the product is filled into the container and often through a heat tunnel that's specified after being filled. time and temperature can range depending upon the product and desired outcome. The more intense the heat, the longer the product shelf life will be.
Thin there's ultra high temperature pasteurization or UHT is diagrammed here. UHT will heat the product to about 280 degrees Fahrenheit, but only for a period from a half second to three seconds. This is done for liquids which are run through a number of extreme heat exchanging chambers before being cooled down quickly and in package. UHT packages are typically aseptic vacuum packages. UHT pasteurization will allow our product to be put on the dry shelf for an extended period. This process is also sometimes incorrectly referred to as sterilization.
The type of pasture is technique depends upon not only the type of food or liquid, but how it will eventually be stored. refrigerated juices will typically undergo less intense pasteurization. They may undergo flash pasteurization, a type of HTS, tea pasteurization, for example, meanwhile sauces are juices that will be put on the shelf man to go longer higher temperature hgst but then will also undergo a steam tunnel pasteurization which will set up a vacuum within the bottle. One can pasteurize something in the kitchen by simply heating up the kettle with the product but the problem becomes cooling it down fast enough to prevent the food from becoming caramelised criminalization is a process where the proteins and sugars become degraded, changing the taste of the product and its nutrient content. pasteurization was invented in the 1860s by the French chemist Louis paster. Initially he developed a technique to disprove the theory of spontaneous generation forced by some scientists to explain how life arose from chemicals.
Past year also proved that fermentation yeast that produce wine didn't come from the grapes. They came from the skin of the grapes as they became mold in past years sterilization glass as he considered them had Swan next in order to prevent the entry of particles. The neck of the flask was equipped with a stopper that prevented microorganisms from entering the flask after heating. When the swan neck of the flask was broken, it became contaminated. This illustrated that the heat killed the microorganisms that they were ready to re enter the class when it was exposed to air. There are variety of different rigs and processes that have been invented since past years days.
Here we see a fat pasteurizer which looks somewhat like an inverted form of a swan flask but the magic doesn't take place in the main chamber. The fat is piped through heating chambers. Microwave pasteurization, also called Radiation is often used to reduce microorganisms from produce and other products. Because it does not raise the temperature of the product as high as other methods. It's sometimes marketed as cold pasteurization. The good is that the produce retains its shape and flavor.
The bad is that the produce has been imported produce is now commonly irradiated as shipments arrive by air and sea microwave or radiation will use cobalt 60 X rays or gamma waves. Infrared pasteurization techniques are also used to receive sequential infrared heating and hot air Syrah being used to test almost by the USDA. pasteurization doesn't remove all bacteria. In HST pasteurization for example, more than 99.9% of bacteria removed, but this means given say 1 trillion called foreign population, a billion coliforms would be left after this heat These color forms of course can grow and develop into larger populations quickly, especially in the absence of any controlling their governing forces such as pH control or probiotics. For this reason, if one leaves a pasteurized milk or juice out of the fridge and exposed to the air will quickly spoil this spoiling is the culturing of microorganisms. When might compare this to free land if the government was giving away free land in a comfortable climate soon, many people would be there building houses.
A pasteurized food left in the open would have a similar effect upon bacteria who would come and culture that food territory as quickly as possible. Depending upon the process used. pasteurization will also significantly reduce the nutrient content of the food. This is because many nutrients are also heat sensitive. pasteurization is not the only way to keep foods fresh, adding in acidic food or ingredients such as lemons or citric acid can keep bacteria and yeast and colonized Because most don't tolerate the pH of these ingredients salt can also help preserve your food for a time, a reason why many foods were salted to preserve them centuries ago. Vinegar is also a very acidic product contain acidic acid, which inhibits the growth of most bacteria and yeast.
The acidic acid from vinegar is produced through extended fermentation, which means certain bacteria will convert ethanol to acetic acid vinegar has been used to preserve a variety of foods for thousands of years. fermentation in itself will also preserve foods this takes place through territorial ization. The probiotic bacteria involved in fermentation will not only secrete acids that will preserve the food and the pillar the microorganisms. The bacteria itself will secrete antibiotics that prevents microorganisms from growing within the culture. Remember the analogy about the free land? Well if men eating Tigers roam lands given away by the government, the settling of the land would take place much more slowly.
The bigger issue related to disease comes down to what's known as the germ theory promoted by pasture and Koch, the germ theory proposed that all disease is caused by microorganisms. To prove the germ theory pasture infected various animals with bacteria and studied their demise against uninfected controls. Yes, he proved that main infections are quite deadly, but he didn't prove the bacteria are the only culprit. peers of pastoring cause microbiologist and tell him to champion Claude Bernard took issue with pastors germ theory, they propose the important issue in diseases not the germ but the field or environment within the body. Those who get sick the champion, Bernard proposed for those with weakened and compromised immune systems. The germ theory missed a central component of the equation.
Our planet is covered with infectious microorganisms and Numbers beyond calculation. Each human body also contains trillions of bacteria. So if the outside and inside world is covered with bacteria, how could we have survived so long? How could most of us be healthy with so many microbes around? And how could humans have survived this massive infestation of microbes for so many thousands of years? In other words, a healthy body with a strong immune system in healthy probiotic colonies is significantly more likely to counter and defeat infected microbes.
The germ theory also doesn't explain why raw milk can be healthy and nutritious even when it's drank at room temperature while unrefrigerated milk having been pasteurized would make most people sick. We can confirm the field theory quite simple. foodborne outbreaks result in the sickness and death of only a few people when thousands even hundreds of thousands may actually have consumed the contaminated products. In fact, many of our foods typically contain eco icml and many other bacterial species and do not make people sick. Why? Why will a foodborne infected food make one person sick and not another?
Why do so few people get sick during an outbreak? Is it in the DNA? This would mean some families would get sick and other families would not would also mean that everyone in the same family would be sick. She doesn't typically happen or could it be immunisation? This wouldn't be applicable in a bacterial foodborne illness. Most outbreaks are bacterial so this would not apply.
The fact is, just as humans and other critters live in communities, bacteria also live in communities. those communities that prevail are those that are able to define and maintain their territories. This means that infection comes down to territory. This reality also means that those effective bacteria that can form colonies or go territories among people will cause disease but Those who have bacteria within that are hard enough to maintain their territory won't get sick. That's again it comes down to territory. If we maintain strong territories of probiotic bacteria, our risk of becoming affected by incoming bacteria is greatly reduced.
Unfortunately, Koch in past years germ theory has basically prevailed in modern medicine despite clear evidence to the contrary. The unfortunate thing is, well, antibiotics have saved lives. Their overuse has also unleashed superbugs that may well take a similar number of lives going forward. The over prescription of antibiotics has also destroyed many of our internal probiotic populations, thereby reducing our ability to defend ourselves from many infective agents humans were previously able to easily overcome. The issue here is that in our attempt to isolate living organisms in order to study them, we have removed ourselves from various ingredients that promote longevity, becoming Moving of life well isolation may be necessary for research real life is messy. Still it is organized microorganisms are territorial and this creates a larger type of order.
This larger order illustrates a level of organization that is often beyond our comprehension.