pasteurise

简明释义

英[/ˈpæstʃəraɪz/]美[/ˈpeɪstʃərˌaɪz/]

v. 用巴氏杀菌法（对牛奶、啤酒等）消毒（等于 pasteurize）

英英释义

单词用法

同义词

反义词

例句

1.The milk claims it has a longer shelf life than ordinary pasteurised milk - as' we pasteurise our milk at an even higher temperature for less time '.

这款牛奶号称比普通的巴氏消毒的牛奶保质期更长——因为“我们在更短的时间里用更高的温度为我们的牛奶消毒”。

2.What they tend to do is not to add a fermentation inhibitor like salt but to pasteurise it.

如今，他们不会再加入发酵剂（例如盐），而是使用巴氏杀菌法进行处理。

3.The milk claims it has a longer shelf life than ordinary pasteurised milk - as' we pasteurise our milk at an even higher temperature for less time '.

这款牛奶号称比普通的巴氏消毒的牛奶保质期更长——因为“我们在更短的时间里用更高的温度为我们的牛奶消毒”。

4.They use a method to pasteurise honey to eliminate any yeast.

他们使用一种方法来巴氏消毒蜂蜜，以消除任何酵母。

5.Before bottling, they always pasteurise the juice to kill any harmful bacteria.

在装瓶之前，他们总是先巴氏消毒果汁，以杀死任何有害细菌。

6.The dairy company decided to pasteurise the milk to ensure it was safe for consumption.

这家乳制品公司决定巴氏消毒牛奶，以确保其安全可饮用。

7.It is important to pasteurise eggs before using them in recipes that require raw eggs.

在使用生鸡蛋的食谱中，重要的是要巴氏消毒鸡蛋。

8.To extend shelf life, many companies pasteurise their products.

为了延长保质期，许多公司巴氏消毒他们的产品。

作文

In our modern world, food safety has become a paramount concern for consumers and producers alike. One of the most significant advancements in food preservation is the process known as pasteurise, which plays a crucial role in ensuring that the food we consume is safe and free from harmful bacteria. Named after the French scientist Louis Pasteur, this technique involves heating food and beverages to a specific temperature for a designated period of time, effectively killing off pathogens without compromising the quality of the product. The importance of pasteurise cannot be overstated, as it has revolutionized the dairy industry and has had a profound impact on public health.The process of pasteurise is widely used in the production of milk, fruit juices, and canned foods. When milk is pasteurised, it is heated to at least 72 degrees Celsius for 15 seconds, which eliminates harmful bacteria such as E. coli and Salmonella. This not only extends the shelf life of the milk but also makes it safe for consumption. Without pasteurise, many dairy products would pose significant health risks to consumers, especially vulnerable populations such as children, the elderly, and those with weakened immune systems.Moreover, pasteurise has also been adapted for use in other food products. For example, fruit juices are often pasteurised to prevent spoilage and maintain freshness. The process helps to retain the flavor and nutritional value of the juice while ensuring that it is safe to drink. Similarly, canned goods undergo pasteurise to eliminate bacteria and prevent foodborne illnesses. This method of preservation has allowed for the widespread availability of various food items, making it easier for consumers to access nutritious options regardless of seasonality.Despite its benefits, some individuals argue against the use of pasteurise, claiming that it can alter the taste and nutritional profile of certain foods. Raw food enthusiasts advocate for the consumption of unpasteurized products, believing that they offer superior flavor and health benefits. However, it is essential to weigh these claims against the potential health risks associated with consuming raw dairy or juice products. The reality is that the benefits of pasteurise, particularly in preventing foodborne illnesses, far outweigh the concerns raised by critics.In conclusion, the process of pasteurise is a vital component of modern food safety practices. It not only protects consumers from harmful bacteria but also enhances the shelf life and quality of various food products. As we continue to navigate the complexities of food production and safety, it is crucial to recognize the importance of pasteurise in our daily lives. By understanding and appreciating this process, we can make more informed choices about the food we consume, ultimately leading to better health outcomes for ourselves and our communities.

在我们现代社会，食品安全已成为消费者和生产者的首要关注点。食品保存领域最重要的进展之一是被称为巴氏消毒的过程，它在确保我们消费的食品安全和无有害细菌方面发挥着至关重要的作用。这个过程以法国科学家路易斯·巴斯德的名字命名，涉及将食品和饮料加热到特定温度并保持一定时间，有效杀死病原体而不影响产品质量。巴氏消毒的重要性不容小觑，因为它彻底改变了乳制品行业，并对公共健康产生了深远的影响。巴氏消毒的过程广泛应用于牛奶、果汁和罐头食品的生产。当牛奶被巴氏消毒时，它会被加热到至少72摄氏度，持续15秒，这样可以消灭诸如大肠杆菌和沙门氏菌等有害细菌。这不仅延长了牛奶的保质期，还使其安全可供消费。如果没有巴氏消毒，许多乳制品将对消费者，尤其是儿童、老年人和免疫系统较弱的人群，构成重大健康风险。此外，巴氏消毒也已被应用于其他食品产品。例如，果汁通常会经过巴氏消毒以防止变质并保持新鲜。该过程有助于保留果汁的风味和营养价值，同时确保饮用安全。同样，罐装食品在加工过程中也会进行巴氏消毒，以消除细菌和防止食源性疾病。这种保存方法使各种食品的广泛供应成为可能，使消费者能够不受季节限制地获取营养丰富的选择。尽管有其好处，但一些人反对使用巴氏消毒，认为它可能改变某些食品的味道和营养成分。生食爱好者主张食用未经巴氏消毒的产品，认为这些产品提供更优越的风味和健康益处。然而，必须权衡这些主张与食用生乳或果汁产品可能带来的健康风险。现实是，巴氏消毒在预防食源性疾病方面的益处远远超过了批评者所提出的担忧。总之，巴氏消毒过程是现代食品安全实践的关键组成部分。它不仅保护消费者免受有害细菌的侵害，还增强了各种食品产品的保质期和质量。在我们继续应对食品生产和安全的复杂性时，认识到巴氏消毒在我们日常生活中的重要性至关重要。通过理解和欣赏这一过程，我们可以对所消费的食品做出更明智的选择，最终为我们自己和我们的社区带来更好的健康结果。