And here we come to pasteurisation, the process of heating to a lower temperature for long enough to deactivate bacteria but not long or hot enough to cook the foodstuff. It’s the invention of ...

Thermal processing of food using methods such as food pasteurisation systems and sterilisation helps in extending the shelf-life of food and minimises the chances for microbiological contamination.

The process became known as pasteurisation, and is still widely used today. In 1880, Pasteur reported experiments on chicken cholera, which Jean Joseph Henri Toussaint had earlier isolated.

But some vitamins are heat-sensitive, which means the amount could be reduced or eliminated when heated, for instance in pasteurisation. Should we be worried? A Canadian study concluded the effect ...

(Photo by Sharon Hahn Darlin / Flickr) Rural residents are less likely to be worried about the health risks of drinking unpasteurized milk, but they are just as likely as other Americans to understand ...